Complete with a cinnamon-coffee filling and a cappuccino glaze, these Cappuccino Cinnamon Rolls are a great way to start the day!
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Using a good cappuccino as inspiration, these Cappuccino Cinnamon Rolls are a totally legit way to start the day! And if that day happens to be a chilly fall or winter day? All the better!
I’ve been a sucker for coffee-flavored desserts for as long as I can remember. In fact, I liked coffee desserts before I ever liked actual coffee. Coffee ice cream probably ranks as my favorite ice cream flavor – right behind a good vanilla bean ice cream. Well, let’s add these Cappuccino Cinnamon Rolls to the list of desserts…err, breakfasts…that I absolutely love. (And if we’re being honest with ourselves, a cinnamon roll is really just a socially acceptable way of eating dessert for breakfast, right?)
Cappuccino Cinnamon Rolls
For this recipe, I started with my go-to cinnamon rolls. I’m not gonna lie – these cinnamon rolls are huge. As in HUGE. As in you’ll need 2 sheet pans to bake 8 cinnamon rolls. (You could certainly make them smaller if you wanted…) This cinnamon roll recipe first appeared as Maple Glazed Cinnamon Rolls several years ago. Since then, this has been my go-to recipe when making traditional yeasted cinnamon rolls. (If yeast scares you, then try this Cinnamon Rolls without Yeast recipe – it uses baking powder and baking soda as the leavener.)
The next step was fairly simple – although it used an ingredient I haven’t purchased in years. Instant coffee. I’m not an instant coffee kinda guy. If you enjoy instant coffee, then go for it! (My sister-in-law was recently telling me how instant coffee is incredibly popular in underdeveloped countries as it doesn’t require electricity.) But instant coffee is the key for giving these Cappuccino Cinnamon Rolls a good coffee flavor. (I used 4 tsp of instant coffee for this batch of cinnamon rolls – it produces a strong coffee flavor in the filling. You could certainly adjust based on your preferences.)
Once the coffee filling was done, the rolls were off to the oven. And let me tell ya – the house smelled amazing while these were baking! But I still had one more trick up my sleeve for these Cappuccino Cinnamon Rolls. And that trick involved another ingredient that I’ve never used – instant cappuccino mix. Come to think of it, I might’ve had a can of the powdered cappuccino mix in my dorm room back in college. I don’t remember. Either way, I was looking for a way to bring that classic cappuccino flavor to these treats – and cappuccino mix is perfect for that! Just add a bit into the glaze and you’ve got what might be my favorite cinnamon roll glaze of all time!
All together, these Cappuccino Cinnamon Rolls were a huge hit around here! I first made a batch of these way back during the holiday season last year when Laura’s family was visiting. Since then, I’ve made at least 3 more batches of these cinnamon rolls. If you enjoy a good cappuccino, then put these Cappuccino Cinnamon Rolls on your baking list! They are a tasty way to start your day. In fact, Laura added these cinnamon rolls to her list of “things that would make a bakery famous.” Happy baking!
Did you bake a batch of these Cappuccino Cinnamon Rolls at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Cappuccino Cinnamon Rolls
For the Rolls
For the Filling
For the Rolls
- Using either microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)
- Stir yeast into warm milk; let stand for 5 minutes.
- Using a large bowl, add the flour, sugar and salt; stir until well combined.
- Add eggs and milk/yeast mixture; stir until well combined.
- Add butter; stir until well combined. Knead dough for about 10 min, or until very smooth. (If using a countertop mixer, gradually increase speed to medium and mix for 4-5 minutes.)
- Grease a large bowl with butter or oil. Place dough in bowl and cover with towel. Let sit in warm spot until doubled in size (~1 hour).
- Fold dough several times and then let sit for 15 more minutes (covered).
For the Filling
- Meanwhile, using a small bowl, make the filling by whisking together brown sugar, cinnamon and coffee granules. Set mixture aside. (Note: The butter will be used later.)
- Working on a well-floured countertop, roll the dough into a large rectangle approximately 12”x14”.
- Brush the top of the dough with the melted butter. Sprinkle the filling mixture evenly on top of butter, leaving a ½” border on all sides.
- Roll dough into a cylinder and press edges to seal.
- Using a sharp knife, cut dough into 8 pieces.
- Place rolls cut-side down onto a greased baking pan leaving a lot of growing room between them. (Note: I used 2 baking pans for 8 rolls.) Flatten each roll slightly by pressing gently with the palm of your hand.
- Cover pans lightly and leave in warm spot until approximately doubled in size. (~40 minutes).
- Preheat oven to 375°F.
- Bake rolls until golden brown and puffed up (~15-20 minutes).
For the Glaze
- Using a small bowl, add all of the glaze ingredients; beat until smooth. Brush glaze over rolls before serving.
Looking for more cinnamon roll recipes? Check out these other favorites, too: