Go Back
–+ servings

Coffee Cinnamon Rolls

5 from 1 vote
Light and fluffy cinnamon rolls filled with a cinnamon coffee filling and topped with a coffee glaze
Print Recipe Pin Recipe
Prep Time50 minutes
Cook Time25 minutes
Proofing Time 1 hour 30 minutes
Total Time2 hours 45 minutes
Servings8 cinnamon rolls

Ingredients 

Brioche Dough

  • 150 g whole milk (⅔ c.)
  • 1 ¼ tsp. active dry yeast
  • 40 g light brown sugar (3 tbsp.)
  • 240 g all purpose flour (2 c.)
  • 1 tsp. salt
  • 70 g unsalted butter room temperature (¼ c. + 1 tbsp.)
  • 1 egg room temperature

Cinnamon Coffee Filling

  • 70 g unsalted butter room temperature (¼ c. + 1 tbsp.)
  • 2 tbsp. Papanicholas Cinnamon Bun Ground Coffee
  • 1 tsp. ground cinnamon
  • 125 g light brown sugar (½ c. + 2 tbsp.)
  • 2 tbsp. heavy cream (for brushing on the rolls)

Coffee Glaze

Instructions 

Brioche Dough

  • In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
  • While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
  • Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10 minutes, or until the dough passes the windowpane test
  • Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Cover the bowl with a towel and place it in a warm environment to rise until doubled in size (~1 hr.)

Cinnamon Coffee Filling

  • Before it’s time to roll out the dough, make the filling. In a small bowl, beat together the butter, coffee grounds, cinnamon and brown sugar until combined.

Assembly

  • Once the dough has doubled in size, punch it down to remove excess air. Transfer the dough to a clean and lightly floured work surface.
  • Roll the dough out into a 14” x 12” rectangle. Carefully spread the cinnamon coffee filling over the dough
  • Tightly roll up the dough into a cylinder starting from the longer (14”) side. Use a sharp knife to slice the roll into 8 even rolls.
  • Place the rolls evenly spaced out in a buttered 9” cake pan or pie dish. Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30min.)
  • Preheat the oven to 350°F / 175°C. Once the rolls have doubled in size, brush the tops with heavy cream.
  • Bake the rolls for 20-25 minutes, or until the tops have turned golden brown.

Coffee Glaze

  • Whisk together the powdered sugar, salt, and freshly brewed coffee.
  • Pour the glaze over the cinnamon rolls, serve, and enjoy