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
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:
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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