• Skip to main content
  • Skip to primary sidebar
SALTED sweets
menu icon
go to homepage
  • About Me
  • Recipes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Subscribe
    • Contact
    • Facebook
    • Instagram
  • ×

    Home » Recipes » Bread & Rolls

    Coffee Rolls

    Published: May 18, 2023 by brooke · This post may contain affiliate links · Leave a Comment

    65 shares
    Jump to Recipe

    These coffee rolls are a soft coffee flavored roll with a buttery, brown sugar, coffee powder and cinnamon filling, and topped with a perfect coffee buttercream frosting.

    a close up of a coffee roll in the pan.

    Coffee rolls are the perfect marriage of a cinnamon roll and coffee. There is a bit of coffee flavor in all the layers to give them the best balance of vibrant coffee taste and cinnamon sweet roll. And I may never want a regular cinnamon roll again!

    These rolls are similar to my Mom's famous cinnamon rolls that are my usual staple recipe, but I've swapped out the milk for water in the dough and added espresso powder to give it a subtle coffee taste.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Step by Step Instructions
    • Overnight Option
    • FAQ
    • Storing and Freezing
    • Other Cinnamon Roll Recipes to Try
    • Coffee Rolls

    Why You Will Love This Recipe

    Coffee & Cinnamon: Coffee and cinnamon is a combo that goes so perfect together.

    Not Overly Sweet: The coffee is just the right balance to make these cinnamon rolls not overly sweet.

    Soft & Gooey: These rolls are like pillows filled with the sweetest gooey cinnamon sugary filling.

    Ingredient Notes

    Full ingredient measurements and instructions can be found in the recipe card below.

    • Water: You want it to be warm, but not too hot or it will kill the yeast.
    • Yeast: I always use active dry.
    • Instant Espresso Powder: I buy this in the baking aisle. You can use any espresso powder or even coffee powder. Avoid using coffee granules because they are thicker.
    • Bread Flour: All-purpose is fine if that's what you have. 
    a close up of the coffee rolls aright after baking before frosting.

    Step by Step Instructions

    Start by making the dough.

    Step 1: Pour warm water, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. You want the water to be about 100-110 degrees, not too hot or it will kill the yeast.

    yeast before active.
    yeast once it's active.

    Step 2: Add butter and eggs and mix together again. Add salt, espresso powder and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.

    Step 3: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel. Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.

    dough before rising.
    dough after it's risen.

    Step 4: Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18. Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.

    Step 5: In a small bowl mix together brown sugar, espresso powder and cinnamon. Sprinkle the mixture evenly across the butter layer, and smooth it out being careful not to tear the dough.

    dough with butter
    dough with filling on top.

    Step 6: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.  Cut the dough into 12 rolls total. I like to make little markings first to help make sure they are all about the same size.

    Step 7: Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.

    Step 8: Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.

    rolls before rising.
    rolls after rising.

    Step 9: Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.

    Step 10: Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or cream to get your desired consistency. Let rolls cool a bit before frosting or it will melt.

    rolls after baking before frosting.
    coffee rolls after frosted with the coffee buttercream.

    Overnight Option

    After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday. 

    If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.

    FAQ

    How can you tell if cinnamon roll dough is done rising?

    You can tell if your dough is done rising if when you lightly touch the dough with your finger, the dough springs back, then you know it is ready.

    Why didn't my yeast get bubbly?

    If your yeast didn't activate and turn bubbly it could either be that your water was too hot and killed it, too cool and didn't get it started, or it could be old yeast.

    Can I make these without the espresso powder?

    Yes, if you prefer a regular cinnamon roll, just skip the espresso powder in all 3 steps. No need to change anything else.

    a side view of a single coffee roll on a plate.

    Storing and Freezing

    Coffee rolls can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Refrigerating them will make them dry out quicker. We always put ours in the microwave for about 10 seconds to freshen them up.

    You can freeze freshly baked rolls in an airtight container for 3 months to keep fresh. I will individually wrap them in saran wrap and then pull them out one at a time when needed for a quick breakfast. You can also freeze the whole pan, just allow to come to room temperature before serving.

    Other Cinnamon Roll Recipes to Try

    Strawberry Cinnamon Rolls

    Oreo Cinnamon Rolls

    Apple Pie Cinnamon Rolls

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

    Make sure to leave a star review below!

    a close up of a coffee roll in the pan.

    Coffee Rolls

    brooke
    These coffee rolls are a soft coffee flavored roll with a buttery, brown sugar, coffee powder and cinnamon filling, and topped with a perfect coffee buttercream frosting.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    1 hour hr 30 minutes mins
    Total Time 2 hours hrs 15 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12
    Calories 335 kcal

    Ingredients
     
     

    Cinnamon Roll Dough

    • ½ cup water warm
    • ¼ cup granulated sugar
    • 1 tablespoon yeast I use active dry yeast
    • 2 large eggs room temp
    • 6 tablespoon butter softened
    • 1½ teaspoon espresso powder can also use coffee powder
    • 2½-3 cups bread flour all-purpose can be used also
    • ¾ teaspoon salt

    For the Filling

    • 2-3 tablespoon butter softened
    • ½ cup light brown sugar
    • 1 tablespoon espresso powder
    • 1 tablespoon cinnamon

    Vanilla Buttercream Frosting

    • 4 tablespoon butter softened
    • 1 teaspoon vanilla
    • 1 teaspoon espresso powder
    • 1½ cups powdered sugar
    • 2-3 tablespoon cream or milk
    • pinch of salt

    Instructions
     

    • Pour warm water, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. You want the water to be about 100-110 degrees, not too hot or it will kill the yeast.
    • Add butter and eggs and mix together again.
    • Add salt, espresso powder and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
    • Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
    • Place dough in greased bowl, cover with a cloth and let rise until it's doubled in size, about 1½ hours.
    • Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
    • Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
    • In a small bowl mix together brown sugar, espresso powder and cinnamon. Sprinkle the mixture evenly across the butter layer, and smooth it out being careful not to tear the dough.
    • Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. 
    • Cut the dough into 12 rolls total. I like to make little markings first to help make sure they are all about the same size.
    • Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
    • Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
    • Preheat oven to 375 F.
    • Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.

    To make the frosting:

    • Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or cream to get your desired consistency.
    • Let rolls cool a bit before frosting or it will melt.

    Notes

    OVERNIGHT CINNAMON ROLLS – After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday. 
    If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure it's not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 335kcalCarbohydrates: 50gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 265mgPotassium: 76mgFiber: 1gSugar: 28gVitamin A: 414IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    Keyword Cinnamon rolls, coffee buttercream, coffee cinnamon rolls, coffee rolls, espresso rolls
    Tried this recipe?Let us know how it was!

    More Bread & Rolls

    • the whole pan of strawberry cinnamon rolls.
      Strawberry Cinnamon Rolls
    • 6 small batch one banana muffins staggered with some laying and some standing.
      Small Batch One Banana Muffins
    • Pumpkin protein muffins in the muffin tin with a bite missing from one of the muffins.
      Pumpkin Protein Muffins
    • pumpkin chocolate chip muffins in a muffin tin with a bite taken from one.
      Pumpkin Chocolate Chip Muffins

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Brooke Homec in the kitchen.

    Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

    More about me →

    New Recipes

    • a side view of 4 orange creamsicle cookies with orange zest on top.
      Orange Creamsicle Cookies
    • all the brown butter sugar cookies layered on top of each other on a baking sheet.
      Brown Butter Sugar Cookies
    • 2 chewy snickerdoodle cookie bars side by side.
      Chewy Snickerdoodle Cookie Bars
    • Blueberry blondies cut and one pulled away from the rest.
      Blueberry Blondies

    Trending Recipes

    • 3 no bake biscoff cheesecake bars stacked on top of each other with some cookie butter dripping down from the top.
      No Bake Biscoff Cheesecake Bars
    • double chocolate fudge brownies cut with a bite missing.
      Double Chocolate Fudge Brownies
    • dairy free brownies lined up in a small baking pan.
      Dairy Free Brownies
    • close up of single oreo cinnamon roll on a white plate with frosting dripping down.
      Oreo Cinnamon Rolls

    Spring Recipes

    • chocolate oreo ice cream cake with a chunk missing so you can see the layers inside.
      Chocolate Oreo Ice Cream Cake
    • 3 individual servings of blackberry and apple crumble.
      Blackberry and Apple Crumble
    • the whole vanilla strawberry cake with 3 pieces on the side cut and one piece sitting on it's side.
      Vanilla Strawberry Cake
    • 3 strawberry lemon muffins stacked on top of each other with a strawberry on top.
      Strawberry Lemon Muffins

    Footer

    ↑ back to top

    About

    About

    Web Stories

      Disclaimers

        Privacy Policy

        Contact

          Contact

          As an Amazon Associate I earn from qualifying purchases.

          Copyright © 2023 Brunch Pro on the Feast Plugin