Easy Homemade Espresso Cinnamon Rolls Recipe

Espresso Cinnamon Rolls Are So Addicting

If you’re wondering what espresso cinnamon rolls are, they are a delicious take on traditional cinnamon rolls. It is a combination of soothing sweetness of cinnamon with the rich flavor of espresso. Espresso powder is typically added to the dough, and for an added kick, the filling mixes sugar, cinnamon, and additional espresso.

In these cinnamon rolls, you can really taste a little bit of that espresso and you can really taste the maple in the cream cheese frosting.

When it comes to making cinnamon rolls or any kind of bread, the best advice I can give you when you want to start and proof your dough is to get a pot full of boiling water and put the dough covered in plastic wrap in a turned off oven. It’s faster to proof and you won’t have to wait an hour for the dough to rise. Since I don’t have a proofer, this is the best method for me.

Origin Of Where I Got The Recipe From

And if you’re wondering where I got this recipe, this recipe is sponsored by my friend Madeline from Culinary School. She inspired me to make this recipe on my YouTube channel and she had the passion to let me try her recipe.

There was one YouTube short I posted about a month ago and we were trying each other’s dishes. I tried her Homemade Espresso Cinnamon Rolls while she tried my Homemade Chicken Pot Pie and my Homemade Banana Pudding. We loved each other’s dishes and to this day we couldn’t stop thinking about how good it was.

FYI

A couple of items I’d like to point out about this recipe:

• The milk should be warm, not hot. Too hot will kill the yeast.
• Bread flour gives these rolls a softer, more structured texture compared to all-purpose flour.
• The espresso powder won’t make the rolls taste like coffee—it just enhances the overall flavor.
• Let the dough rise fully. Don’t rush this step or the rolls won’t be as soft.
• If your kitchen is cold, let the dough rise in the oven with the light on.
• Don’t overbake. You want soft, fluffy rolls—not dry ones.

Print Recipe

Easy Homemade Maple Espresso Cinnamon Rolls Recipe

If you really love homemade cinnamon rolls, then you will love this recipe because these are not your average cinnamon rolls – we're kicking things up a notch with a rich espresso-infused dough and a sweet maple glaze that'll have everyone begging for more. I'll guide you through each step, from mixing the perfect dough to rolling and filling these delicious treats. Get ready to impress your friends and family with these irresistible, bakery-worthy rolls!

Prep Time30 mins

Cook Time20 mins

Rise Time1 hr

Total Time1 hr 50 mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 15 People

Ingredients

For Dough

• 1 Cup Warm Milk (105-115°F)
• 2 1/4 tsps Fast-Rising Instant Yeast (1 Packet)
• 1/4 Cup Granulated Sugar
• 1 tsp Salt
• 1 tbsp Espresso Powder Add to Dry Ingredients
• 1 Egg
• 4 Cups Bread Flour Plus more for dusting

For Filling

• 1/2 Cup Unsalted Butter Softened
• 3/4 Cup Packed Brown Sugar
• 2 tbsps Ground Cinnamon

For Coating

• 1/4 Cup Unsalted Butter Melted
• 2 tbsps Maple Syrup
• 1 tsp Espresso Powder

For Maple Cream Cheese Icing

• 4 oz Cream Cheese Softened
• 1/2 Cup Unsalted Butter Softened
• 3 Cups Powdered Sugar
• 1/2 Cup Maple Syrup
• 1 tsp Vanilla Extract

Instructions

For Dough

• Get a paddle attachment then combine warm milk, yeast, and granulated sugar then stir to dissolve the yeast.
  
• Add salt, melted butter, and egg to the yeast mixture and mix well.
  
• In a separate bowl, whisk together bread flour and espresso powder then gradually add the dry ingredients to the wet ingredients until a soft dough forms.
  
• Once that flour is barely combined, switch to a dough hook and knead the dough for about 5 minutes.
  
• Place the dough in a greased bowl, cover, then let it rise for 30 minutes in the proofer or put it in a turned off oven with a pot of boiling water.
  

For Filling

• In a medium bowl, combine softened butter, brown sugar, and cinnamon then mix well until combined.
  

Assemble Rolls

• Punch down the risen dough and turn it out onto a lightly floured surface then roll the dough into a 12×18 inch rectangle.
  
• Spread the filling evenly over the dough.
  
• Starting from the long end, tightly roll the dough into a log.
  
• Cut the log into 15 equal slices.
  
• Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
  
• You can either pour in 1 cup of heavy whipping cream in the pan of cinnamon rolls before baking or get a small bowl of melted butter then whisk in your maple syrup and espresso powder. Drizzle them before baking for an extra layer of flavor. Since I don't have heavy whipping cream, I have my own method.
  
• Bake the rolls in a 350°F (175°C) oven for 20-25 minutes, or until golden brown.
  

For Icing

• In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
  
• Gradually add powdered sugar, one cup at a time, beating well after each addition.
  
• Stir in maple syrup and vanilla extract until smooth.
  
• Let the rolls cool slightly before spreading with maple cream cheese icing and sprinkling a dash of espresso powder on top. Serve warm and enjoy!
  

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