Wake-Up Rolls: Coffee Cinnamon Rolls with Espresso Glaze

You know that moment when the kitchen smells like a bakery and a café had a baby? That’s this recipe.

These Coffee Cinnamon Rolls with Espresso Glaze hit like your favorite latte—only fluffier and covered in frosting. They’re rich, sticky, and unapologetically caffeinated.

Make them for brunch, or just because it’s Tuesday and you’re a hero. Your future self will high-five you for this.

The Magic in This Recipe

This dough is pillowy, buttery, and laced with a little brewed coffee for depth.

The filling blends brown sugar, cinnamon, and instant espresso for a cozy, coffee-shop vibe in every spiral. Then the glaze swoops in: a silky espresso-vanilla drizzle that melts over warm rolls and sinks into the cracks like liquid gold.

The result? A bakery-level finish without the line, the markup, or the attitude.

Also, yes—there’s real caffeine.

Servings, Prep time, Cooking time, Calories

• Servings: 12 rolls
• Prep Time: 25 minutes active, 1 hour 30 minutes rise time
• Cooking Time: 22–25 minutes
• Calories: ~360 per roll (with glaze)

All You’ll Need

• For the dough:
  • 3 1/4 cups (410 g) all-purpose flour, plus more for dusting
  • 1/3 cup (67 g) granulated sugar
  • 2 1/4 tsp (1 packet) instant or rapid-rise yeast
  • 1/2 tsp fine sea salt
  • 3/4 cup (180 ml) warm milk (about 110°F/43°C)
  • 1/4 cup (60 ml) strong brewed coffee, cooled to warm
  • 1 large egg, room temp
  • 1 large egg yolk, room temp
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
• For the filling:
  • 1/2 cup (110 g) packed dark brown sugar
  • 2 1/2 tsp ground cinnamon
  • 1–1 1/2 tsp instant espresso powder
  • 1/8 tsp fine sea salt
  • 4 tbsp (57 g) unsalted butter, very soft
• For the espresso glaze:
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2–3 tbsp warm espresso or very strong coffee
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1–2 tbsp cream cheese for a thicker, tangier glaze
• For the pan:
  • 1–2 tbsp softened butter for greasing

Final Steps to Deliciousness

1. Mix the dry team. In a large bowl, whisk flour, sugar, yeast, and salt. Keep it friendly; yeast doesn’t love salt dumped directly on it.
2. Whisk the wet team. In a separate bowl, combine warm milk, warm coffee, egg, yolk, melted butter, and vanilla.
3. Make the dough. Pour wet into dry and stir with a wooden spoon until a shaggy dough forms.

   Knead by hand 6–8 minutes (or stand mixer with dough hook, 4–5 minutes) until smooth and slightly tacky.

4. First rise. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
5. Prep the filling. Mix brown sugar, cinnamon, espresso powder, and salt. Keep butter soft and ready to spread.
6. Roll it out. Turn dough onto a lightly floured surface.

   Roll to a 12×16-inch rectangle (roughly 1/4-inch thick). Spread butter evenly, then sprinkle the sugar-espresso mix edge-to-edge.

7. Roll and slice. Roll up tightly from the long side into a log.

   Trim the scraggly ends, then slice into 12 even rolls using unflavored dental floss or a sharp knife.

8. Pan and proof. Grease a 9×13-inch pan. Arrange rolls cut-side up with a little space between.

   Cover and let rise 25–35 minutes until puffy.

9. Bake. Heat oven to 350°F (175°C). Bake 22–25 minutes until lightly golden on top and the centers read about 190°F (if using a thermometer).

   Don’t overbake unless you like dry heartbreak.

10. Glaze like a boss. Whisk powdered sugar, espresso, vanilla, and salt until smooth. Adjust thickness with more espresso or a touch of cream cheese.

    Drizzle over warm rolls so it melts into the spirals.

11. Finish and serve. Let rest 10 minutes. Add extra glaze if you’re feeling generous (you are).

    Eat warm.

Tips for Storing & Reheating

• Room temp: Keep covered up to 2 days. Add a paper towel under the lid to catch moisture.
• Fridge: Store up to 4 days.

  Reheat gently to revive the fluff.

• Freezer: Freeze baked, unglazed rolls tightly wrapped for up to 2 months. Thaw overnight, warm, then glaze.
• Reheat: 15–20 seconds in the microwave or 300°F oven for 6–8 minutes.

  Add a splash of milk on top for extra moisture, FYI.

Healthy Reasons to Try This

• Built-in portion control: Individual rolls help you enjoy a treat without “oops, half the pan.”
• Caffeine with carbs: The combo can support alertness and steady energy for a morning push.
• DIY perks: Fewer additives than store-bought pastries, and you control sugar and fat levels.
• Mindful swaps: You can easily sub part whole-wheat flour, reduce sugar, or use less glaze without losing joy.

Nutrition Stats

Per roll (1 of 12), approximate: Calories: 360; Protein: 6 g; Carbs: 55 g; Sugar: 25 g; Fat: 12 g; Saturated Fat: 7 g; Fiber: 2 g; Sodium: 180 mg. Caffeine varies with espresso strength but lands around 20–35 mg per roll with this glaze.

Numbers will shift with swaps, thicker glaze, or extra frosting “accidents.”

Watch Out for These Traps

• Overheating liquids: Milk or coffee hotter than 115°F can nuke your yeast. Warm, not hot.

  Test with a finger—pleasantly warm is right.

• Too much flour: A super-stiff dough equals dense rolls. Keep it slightly tacky; dust lightly when kneading.
• Skipping the second rise: Proofing in the pan makes them fluffy.

  Don’t rush it, champ.

• Overbaking: Golden edges are good; dark brown tops mean dry centers. Pull earlier if your oven runs hot.
• Watery glaze: Add espresso slowly.

  You can always thin more, but reversing soup is… challenging.

Easy Swaps & Alternatives

• Make-ahead overnight: After slicing, cover the pan and refrigerate overnight. Next morning, let sit at room temp 45–60 minutes, then bake.
• No instant espresso? Use 1 tbsp very finely ground coffee in the filling and strong brewed espresso in the glaze.
• Dairy-free: Use plant milk and vegan butter.

  For the glaze, skip cream cheese or use a dairy-free version.

• Half-sweet: Reduce filling sugar to 1/3 cup and glaze to taste. Still delish, IMO.
• Whole-wheat boost: Swap 1 cup flour for white whole wheat.

  Add 1–2 tbsp extra milk if needed.

• Extra gooey: Brush rolled-out dough with 2 tbsp heavy cream before the filling for plush centers.
• Nutty crunch: Sprinkle 1/2 cup chopped pecans or walnuts over the filling.

FAQ

Can I make these without caffeine?

Yes. Skip the espresso powder in the filling and use decaf espresso or milk for the glaze liquid.

You’ll keep the bakery vibe without the buzz.

What if I only have active dry yeast?

Bloom 2 1/4 tsp active dry yeast in the warm milk and coffee with a pinch of sugar for 5–10 minutes until foamy. Then proceed.

Rise times may be slightly longer.

How do I get clean slices without squishing the rolls?

Use unflavored dental floss: slide under the log, cross the ends, and pull tight. It’s oddly satisfying and keeps spirals intact.

My dough isn’t rising—what went wrong?

Check yeast freshness, liquid temperature, and room warmth.

If your kitchen is chilly, proof in an oven with the light on, or near a warm (not hot) spot. Old yeast and cold rooms are the usual suspects.

Can I use a different glaze?

Totally.

Cream cheese frosting, maple glaze, or even a vanilla-milk drizzle works. The espresso glaze is the star, but the supporting cast is flexible.

How do I avoid dry edges?

Don’t overbake, keep dough slightly tacky, and make sure the pan is snug so rolls support each other.

A quick brush of warm milk over hot rolls can soften edges, too.

Wrapping Up

These Coffee Cinnamon Rolls with Espresso Glaze deliver bakery drama with at-home confidence. They’re soft, swirled, lightly caffeinated, and dangerously shareable.

Whether it’s a weekend brunch flex or a workday win, this pan guarantees compliments—and requests for the recipe. Make them once, and suddenly you’re “the cinnamon roll person.” Not the worst reputation to have, right?