Espresso Glazed Cinnamon Rolls

Ease into your morning with decadent, comforting Espresso Glazed Cinnamon Rolls.

Coffee and cinnamon rolls are an iconic duo. Why not savor both flavors in one indulgent bite?

Coat a classic sweet dough with warm, cinnamon-sugar butter, roll it into perfect cinnamon rolls, and bake until light and fluffy.

Drizzle an espresso-infused glaze over the top for a cinnamon roll you’ll dream about waking up to.

Serve with a hot cup of coffee (because you can never have too much java). ☕

Espresso Glazed Cinnamon Rolls

Ease into your morning with decadent, comforting Espresso Glazed Cinnamon Rolls.

Coffee and cinnamon rolls are an iconic duo. Why not savor both flavors in one indulgent bite? 

Coat a classic sweet dough with warm, cinnamon-sugar butter, roll it into perfect cinnamon rolls, and bake until light and fluffy. 

Drizzle an espresso-infused glaze over the top for a cinnamon roll you’ll dream about waking up to. 

Serve with a hot cup of coffee (because you can never have too much java). ☕

Why KJ Loves

Espresso Glazed Cinnamon Rolls

Get your coffee and cinnamon rolls all in one with these espresso glazed cinnamon rolls! Catch me every time dunking a finger or two into that espresso glaze – it’s addicting!

Tips for Homemade Cinnamon Rolls

Making homemade cinnamon rolls can seem like a daunting task. 

But let yourself have fun with it! There’s just something so gratifying about rolling out a yeasted dough that rises to fluffy perfection. It’s a labor of love!

Tip 1: Be patient with yourself! 

When you are working with a yeast dough (vs. a dough with baking powder/soda), it can be more temperamental. That means it can change from day to day! Even weather conditions can affect your results. If your dough turns out differently than the first time you made it, don’t sweat it!

Tip 2: The yeast is key!

Make sure your yeast isn’t expired or hasn’t been sitting in the back of your refrigerator for too long. Fresh, active yeast works the best! When you add the yeast to warm water, it should be around 105-115°F. Any cooler, and it won’t activate. Any hotter, and you’ll kill the yeast. 

Tip 3: Let the dough rise in a warm environment. 

You’ll need a slightly warmer, more humid environment to properly proof the dough. If your house is chilly, try setting the rolls on top of a warm oven, in warm sunlight, or in a bread-proofing drawer. I like to let the dough rise in front of my fireplace, rotating the bowl every 30 minutes to ensure an even rise. 

Equipment Needed for These Cinnamon Rolls

One thing I love about this cinnamon roll dough: No kneading required! In fact, everything comes together in one bowl, making this a hassle-free yeast dough.Here’s what you’ll need:

Large bowl

Rolling Pin

Whisk

Sharp knife (or unflavored dental string for cutting the rolls!)

Rubber spatula

Baking Pan or Baking Sheet

Making Well-Formed, Consistent Rolls

When you roll the dough, make sure it’s tight enough to hold the filling, but not so tight that it compresses the dough. 

Use dental floss or a sharp knife to get a clean cut. Then, place the cinnamon rolls in the pan with just a little extra space in between them to expand.

How to Make an Espresso Glaze

Topping these fluffy cinnamon rolls off with an espresso glaze is literally the icing on the cake. It’s so good! How can you go wrong with the combination of coffee and cinnamon roll? (You just can’t.)

All you have to do for this decadent glaze is whisk together powdered sugar, milk, espresso powder, and vanilla until it’s decadently smooth. 

This is the espresso powder I like to use. Make sure you grab espresso powder and not instant coffee.

For a more absorbed, gooey glaze, add the espresso glaze while the rolls are warm. If you want a thicker, set glaze, add the glaze after the rolls are cooled.

Serving Espresso Glazed Cinnamon Rolls

If you get up early enough, you can make these fresh. But if you prefer to sleep in, make these the night before and warm them up in the microwave for 30 seconds in the morning!

Serve with some bacon or Ham and Cheddar Quiche Cups. Don’t forget to enjoy a steaming cup of hot coffee with these rolls! (You can never have too much coffee, in my opinion.) 

Looking for another cinnamon roll recipe? Check out the crowd favorite, Almond Glazed Cinnamon Rolls!

Espresso Glazed Cinnamon Rolls FAQ

How do you know when the first rise is over?

The dough should roughly double in size. To test the dough, gently poke it with your finger. If the indentation fills back slowly with just a small impression left, it’s usually ready. If it doesn’t spring back at all, you may have overproofed the dough. 

What is the glaze on cinnamon rolls made of?

Typical cinnamon roll glaze uses milk, powdered sugar, and vanilla extract. We’re adding espresso powder to this cinnamon roll glaze for a special twist. 

When do you add the coffee glaze?

If you like your glaze gooey, put it on while the rolls are still warm. Want it thicker? Just wait until the warm rolls cool down before adding the icing.

Should I knead the dough?

Nope, not “kneaded” for this recipe. 🙃 

Do the cinnamon rolls have to rise twice?

The second rise matters. It makes the cinnamon rolls fluffier before baking. I tend to let them rise again while the oven’s warming up.

How do I make sure the filling doesn’t leak out?

Make sure you don’t overstuff the rolls with filling. Seal the dough well at the edges so the cinnamon mixture doesn’t leak out the ends of your rolls! Finally, use softened butter instead of melted butter for the filling! 

What kind of pan should I use?

If you prefer your gooey cinnamon rolls gooey nestled closely together, bake them in a 9×13 pan. Alternatively, for standalone rolls, space them out on a baking sheet.

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Espresso Glazed Cinnamon Rolls


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 3 hours, 25 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Espresso Glazed Cinnamon Rolls are a decadently comforting breakfast! Why not have your coffee and roll all in one? A classic, sweet pastry dough is coated with a warm, cinnamon-sugar butter, rolled into perfect cinnamon rolls and baked until light and fluffy. An espresso-infused glaze drizzled over the top makes these cinnamon rolls hard to forget!


Ingredients

Scale

For the cinnamon roll dough:

  • 1 tablespoon instant yeast
  • 1/4 cup warm water
  • 1/2 cup sugar, plus 1 tablespoon
  • 1 stick (8 tablespoons) butter, melted
  • 1 cup milk
  • 2 large eggs
  • 4 cups flour
  • 3/4 teaspoon salt

For the filling:

  • 1 stick (8 tablespoons) butter, softened
  • 1/2 cup sugar
  • 2 tablespoons cinnamon

For the espresso glaze:

  • 3 cups powdered sugar
  • 1/4 cup milk, plus 3 tablespoons
  • 1 teaspoon vanilla extract
  • 23 tablespoons espresso powder (depends on how strong you want the coffee flavor)

Instructions

For the cinnamon roll dough:

  1. In a small bowl, combine the yeast with the 1 tablespoon of sugar. Whisk in the warm water and set aside.
  2. Add the melted butter to a large bowl and whisk in the remaining 1/2 cup of sugar until combined. Slowly whisk in the milk. Add in the eggs and whisk until combined. Gently whisk in the yeast mixture.
  3. Add the flour and salt into the bowl and use a rubber spatula to gently fold together until a dough ball forms. The dough may be slightly sticky at this point. Cover the bowl with plastic wrap or a clean towel and let rise for 2 hours in a warm spot, such as on top of a warm oven, in front of a fireplace, in warm sunlight or a bread-proofing drawer.
  4. After the dough has risen for 2 hours, gently roll it out onto a well-floured surface into a 1/4 inch thick rectangle.

For the filling:

  1. In the bowl of an electric mixer, beat together the butter, sugar and cinnamon until fluffy, about a minute or two.
  2. Use a rubber spatula or an off-set knife to evenly spread the filling mixture over the top of the rectangle of dough.
  3. Start at one end of the rectangle (long ways) and roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the cinnamon rolls, about 1 1/2 inches thick each.
  4. Place the cinnamon rolls either onto a baking sheet lined with parchment paper (spacing a few inches apart, about 6 rolls per baking sheet) or in a greased 9×13 pan (spacing an inch or so apart). Cover with a towel and let rise again for 30 minutes in a warm area.
  5. Preheat your oven to 350 degrees. After the rolls have risen again, bake for about 25 minutes, or until slightly golden brown and the centers have set.

For the espresso glaze:

  1. In a medium-sized bowl, whisk together the powdered sugar, milk, vanilla and espresso powder. Evenly spoon the glaze over the tops of the cinnamon rolls after they have cooled slightly but are still warm. Enjoy!

Notes

  • Make sure to purchase instant espresso powder instead of instant coffee for the glaze. Espresso powder is more fine than instant coffee, which tends to have larger granules.
  • I like to let the dough rise in front of my fireplace, rotating the bowl every 30 minutes or so to insure an even rise. On top of a warm oven works great too!
  • If you are eating these cinnamon rolls over the next day or so after baking, make sure to microwave your roll for 30 seconds in the microwave to get that decadent “warm out of the oven” cinnamon roll!
  • Prep Time: 3 hours
  • Cook Time: 25 minutes

Did you make this recipe?

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5 Comments

  1. Jesse

    How do you get them to look so beautiful and uniform? Mine are always stuck together, square, and different in size 🙁

    Reply
  2. Suzanne

    This looks so good! Do you use this dough recipe for anything else?

    Reply
    • Vanessa

      Thanks for sharing! Do they freeze well?

      Reply
    • Vanessa

      Thanks for sharing! Do they freeze well?

      Reply
  3. Ligita

    Hi I would like to cook them, but could you please let me know the recipe in grams? Or how big your cups in grams? Thank you

    Reply

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