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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 12x18 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 9x13 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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