I still remember the first time I sniffed a tray of coffee rolls straight out of the oven — the kitchen smelled like a cozy cafe: warm, caramelized sugar, a whisper of espresso, and butter rounding everything out. These are not just cinnamon rolls with caffeine thrown in; they are a layered, aromatic pastry where the coffee lives in the dough, the filling, and the frosting. I make a batch every few weeks for weekend mornings, and testing this recipe meant more than one early-morning bake: I watched how the dough responded when I added brewed coffee to the milk, timed proofing in a cold kitchen, and adjusted the frosting so it held up without overpowering the rolls.
If you enjoy baking, you might also love making easy monkey bread, a similar treat that is universally loved.
Briefly: coffee rolls grew out of two culinary loves — enriched sweet breads (think Scandinavian and Central European rolls) and the global love of coffee. Different regions folded coffee into their sweet bread culture in various ways — sometimes syruping the baked rolls with a coffee glaze, sometimes kneading a concentrated coffee paste into the dough. What keeps them beloved is their versatility: they’re sturdy enough for a picnic but soft and indulgent enough for a slow weekend breakfast. In my kitchen they’re often an afternoon pick-me-up with a mug of strong brew, but they started as a solution to an overripe container of instant espresso and a craving for something swirled with cinnamon and sugar.
Ingredients for Perfect Coffee Rolls
- All-purpose flour – the backbone of the dough; choose a high-quality brand for consistent rise and texture.
- Instant yeast – quick and reliable; gives the rolls their tender lift without complicated sponge steps.
- Sugar – sweetens the dough and encourages browning; you can play with white or brown depending on depth desired.
- Salt – balances sweetness and strengthens gluten structure.
- Milk – adds richness and tenderness to the dough; warm it slightly to activate the yeast without killing it.
- Instant coffee – delivers coffee flavor without extra liquid; dissolves into milk for an even taste.
- Egg – enriches the dough and helps with color and structure.
- Butter – for the dough and for the filling; provides flakiness and mouthfeel. Use room temperature butter so it incorporates smoothly.
- Brown sugar – makes the filling caramel-like and moist; dark brown gives a deeper molasses note.
- Cinnamon – the familiar warming spice that pairs beautifully with coffee.
- Cream cheese – in the frosting for tang and creaminess; can be swapped for dairy-free alternatives.
- Powdered sugar – smooths and sweetens frostings without graininess.
- Water – used to make a tangzhong (a cooked flour paste) that keeps the rolls soft and tender for days.
In the recipe I use a tangzhong (a little cooked flour paste) — it sounds fancy, but it’s simply there to give the rolls a silkier crumb and slower staling. If you’re curious about healthier swaps, read on — I’ll cover gluten-free and lower-sugar options further down.
Step-by-Step Instructions
Below is the tested recipe as I make it. I followed and refined the technique through several bakes: watching dough texture at the mixer, timing the bench rest, and tuning the filling-to-dough ratio so that each roll has a generous swirl but still bakes through evenly.
Yield: 12 servings. Total time: about 2 hours 50 minutes including rises. Keep in mind there are two rises — plan accordingly.
Full ingredient list (use these exact amounts if you want the same results I get):
- ¼ cup all-purpose flour
- ¾ cup water
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk (slightly warmed)
- 1 teaspoon instant coffee granules
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- Tangzhong (from recipe above — see step 1)
- 4 tablespoons unsalted butter (room temperature) for dough
- 5 tablespoons unsalted butter (room temperature) for rolling/filling
- 2/3 cup dark brown sugar (or light brown sugar)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons instant coffee granules for the filling
- 2 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened) for frosting
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- ¾ teaspoon instant coffee granules for the frosting
- Make the tangzhong. In a small saucepan, whisk together the ¼ cup flour and ¾ cup water. Cook over medium heat, whisking constantly, for 4–5 minutes until the mixture is a paste-like slurry. When it’s ready it will look like a thick pudding and will hold a ribbon on the whisk. Scrape it into a bowl and let it cool while you assemble the rest.
- Mix the dry ingredients. In the bowl of a stand mixer, whisk together the 3 ½ cups flour, ⅓ cup sugar, 2 tsp instant yeast, and ¾ tsp salt. Getting the dry ingredients evenly distributed helps the dough rise consistently.
- Warm the milk and dissolve coffee. Slightly warm the milk — it should be warm to the touch but not hot (about 100–110°F/38–43°C). Stir in 1 tsp instant coffee until dissolved. This is where the dough gets its coffee backbone. If your milk is too hot you’ll kill the yeast; if too cool it won’t activate well.
- Combine wet and dry, start kneading. Add the egg, coffee-milk, vanilla, and the cooled tangzhong to the dry ingredients. Using the dough hook, mix on low for 2 minutes until a shaggy dough forms.
- Incorporate butter. With the mixer on low, add the 4 tbsp room-temperature butter one tablespoon at a time, allowing each to incorporate. This slow addition helps the dough absorb fat without breaking the gluten network. Once all the butter is in, knead for another 8–10 minutes until the dough is smooth, elastic, and slightly tacky. A good test is the windowpane test: stretch a small piece — it should thin without tearing immediately. If the dough looks wet and slack and sticks to the bowl, add flour 1 tablespoon at a time. If it’s dry and cracking, add milk a half teaspoon at a time.
- First rise. Shape the dough into a smooth ball, seam side down, in a lightly buttered bowl. Cover and let rise in a warm spot until doubled — about 45–60 minutes. I usually preheat my oven to 200°F for two minutes, turn it off, then set the covered dough inside to proof on chilly mornings. Watch the dough rather than the clock; over-proofing will lead to a collapse during baking and under-proofing will give a tight crumb.
- Prepare the filling. In a small bowl combine 5 tbsp softened butter, 2/3 cup brown sugar, 2 tsp cinnamon, and 1 ½ tsp instant coffee until smooth. The butter should be soft enough to spread easily but not oily — if butter is melted, chill the mixture briefly so it spreads rather than runs.
- Roll and fill. On a lightly floured work surface, roll the dough into a 14×18-inch rectangle, with the long side toward you. Spread the coffee-cinnamon filling evenly, leaving about a 1/4″ clean border at the top so the rolls seal neatly. If your filling seems too thin, refrigerate it for 10 minutes to firm up slightly.
- Cut and shape. Trim the clean edge, then cut the dough into twelve 1½-inch strips across the long edge. Roll each strip tightly away from you and pinch the seam to seal. Place the rolls in a prepared baking pan, cover, and let them rise until doubled, another 45–60 minutes. They should look pillowy and show visible swelling; if they haven’t expanded after an hour, they probably need a warmer spot.
- Bake. Preheat the oven to 325°F (163°C) while the rolls finish proofing. Bake for 20–23 minutes, or until the tops are golden brown and a thermometer into the center reads about 190–200°F. If the tops brown too quickly, tent with foil for the last 5–10 minutes. Remove the pan and let the rolls cool slightly on a wire rack while you make the frosting.
- Make the coffee cream cheese frosting. Beat together 2 oz softened cream cheese and 4 tbsp softened butter until smooth. Mix in 1 cup powdered sugar, then whisk in 4 tbsp heavy cream and ¾ tsp instant coffee until you have a pourable, glossy frosting. Taste and adjust: if it’s too tangy, add a bit more powdered sugar; too sweet, add a pinch of salt.
- Finish and serve. Spread the frosting over warm rolls so it melts into the swirls. Serve warm for the best texture — soft, slightly gooey centers and a glossy coffee glaze on top.
Notes from my test bakes: when the dough looked a little tight after kneading, a 30-second rest and a short folding motion at the bench changed everything. And if your filling starts to leak during rolling, your butter was too soft — chill it ten minutes and continue. I prefer baking at 325°F for gentler browning; a hotter oven will color the top faster than the inside cooks.
Tips for Customizing Your Coffee Rolls
If you love cinnamon flavors, you might want to try making cinnamon donut bread as an exciting variation.
- Swap the filling. Replace the coffee-cinnamon filling with chocolate-hazelnut spread for a mocha roll, or spoon fruit preserves (apricot, raspberry) for a brighter finish.
- Nutty crunch. Add chopped toasted walnuts or pecans to the filling for texture — fold them into the sugar-butter mix so they don’t fall out when slicing.
- Extracts and spices. Try a touch of vanilla or almond extract in the dough, or add cardamom and orange zest to the filling for a Nordic twist.
- Dairy-free / vegan. Use a plant-based milk and a vegan butter for the dough, and swap the cream cheese for a dairy-free cream cheese alternative in the frosting.
- Make minis. Roll into 24 small bites if you want finger-food sized treats — watch the bake time closely; they’ll be done in about 12–15 minutes.
Healthy Variations of Coffee Rolls
For a nutritious drink option, consider pairing your coffee rolls with a healthy pumpkin pie smoothie.
Here are tried-and-true substitutions that keep the spirit of the roll without derailing a healthier plan:
- Whole wheat pastry flour – can replace up to half the all-purpose flour for more fiber and a slightly nuttier flavor. Expect a denser crumb and add a splash more milk if the dough feels dry.
- Reduced sugar – trim the sugar in the dough by 25% and keep the brown sugar in the filling as the main sweetness; the coffee flavor hides modest sweetness reductions well.
- Applesauce – swap a portion of butter in the dough (not the filling) with unsweetened applesauce to reduce fat; texture will be softer and less flaky but still tender.
- Gluten-free option – use a 1:1 gluten-free flour blend that contains xanthan gum. Because gluten-free doughs behave differently, handle gently and expect a more tender, less stretchy dough. Proofing times can be shorter.
These swaps have worked for me when I wanted lighter rolls. They won’t be identical to the original — expect subtle differences in chew and browning — but they are plenty satisfying.
Serving Suggestions and Pairings
For a delightful dessert option, consider serving a strawberries and cream swiss roll alongside your coffee rolls.
- Best coffee pairings – an espresso or ristretto complements the sweetness with intensity; a cappuccino or flat white softens the sugar and makes for a cozy brunch pairing. Cold brew highlights the chocolate notes in the filling if you used darker roast instant coffee.
- Brunch platter – arrange warm rolls on a platter with fresh fruit, soft cheeses, and small jars of jam for a buffet-style morning. Minis are perfect for grazing at parties.
- Toppings – besides the coffee cream cheese frosting, try a thin maple glaze or a dusting of cinnamon sugar. Sprinkle toasted coffee beans or finely chopped nuts for contrast.
- Make-ahead – you can shape the rolls, cover tightly, and refrigerate overnight. Let them come up to room temperature and finish proofing for 30–45 minutes before baking. That morning bake ritual won’t take long.
Frequently Asked Questions
- What is a coffee roll?
Coffee rolls are fluffy, small batch coffee cinnamon rolls infused with espresso in every layer, making them a dream for coffee lovers! You can make either 12 standard size rolls or 24 mini bite-sized versions. - How should I store leftover coffee rolls?
To store leftover coffee rolls, keep them in an airtight container at room temperature for up to 2 days. If you need to store them longer, refrigerate them for up to a week or freeze them for up to 3 months. - Can I make coffee rolls gluten-free?
Yes! You can substitute all-purpose flour with gluten-free flour blends to make gluten-free coffee rolls. Just ensure the blend contains a binding agent like xanthan gum. - How do I reheat leftover coffee rolls?
To reheat coffee rolls, simply place them in a microwave for 15-20 seconds, or warm them in the oven at 350°F (175°C) for about 10 minutes until warmed through. - What can I use instead of cream cheese in the frosting?
You can substitute cream cheese with a dairy-free cream cheese alternative or make a simple icing with powdered sugar and milk (or plant-based milk) for a lighter topping.
Conclusion and Final Thoughts
Making coffee rolls is one of those kitchen projects that rewards you at every stage: the dough’s glossy stretch, the aromatic swirl when you slice the log, and the first warm bite when the frosting is still a little melty. Over the years I’ve learned that small choices — how warm the milk is, how soft the butter in the filling is, and whether I give the dough a short bench rest — make the difference between good and great rolls. Try the basic version first to get comfortable with the technique, then experiment with fillings, flours, and frostings. If you bake a batch, note what you changed and how it affected the texture — that’s how you make the recipe truly yours. I’d love to hear how your rolls turned out and what creative spins you try; share your results and questions so we can all learn together.
Coffee Rolls
Ingredients
Method
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.
- Slightly warm the milk, then stir in the instant coffee until dissolved.
- Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.
- With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.
- Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.
- With lightly buttered hands, pull the sides of the dough down into the bottom center, to create a smooth round ball. Place it seam side down into a buttered bowl and cover the top with plastic wrap. Let it rise in a warm spot until doubled in size, about 45-60 minutes.
- In a small bowl, combine the softened butter, brown sugar, cinnamon, and instant coffee until smooth.
- Roll the dough out on a lightly floured surface into a 14x18 rectangle. Then spread the coffee cinnamon filling over the dough all the way to the edges, leaving a 1/4 inch edge at the top clean.
- Cut the dough into twelve, 1 ½-inch strips. Roll each strip away from you, pinching the clean end to the roll. Transfer them to the prepared baking pan and cover the top with plastic wrap. Let it rise in a warm spot until doubled, about 45-60 minutes.
- Preheat the oven to 325 F/163 C.
- Bake for 20-23 minutes, or until the tops are golden brown. Let cool on a wire rack while making the frosting.
- Combine softened cream cheese and butter. Mix in the powdered sugar. Whisk in the cream and instant coffee until smooth.
- Spread over the coffee rolls and enjoy!
