Coffee Cinnamon Rolls Recipe – Easy Homemade Baking Guide

Last Updated on 1 month by Neha Deshmukh

Coffee Cinnamon Rolls Recipe – Easy Homemade Baking Guide

Hey everyone! There’s just something magical about the smell of cinnamon rolls baking in the oven, isn’t there? It instantly makes a house feel like a home. I first made these coffee cinnamon rolls for a cozy Sunday brunch with my family, and they were a huge hit. The coffee flavour adds such a lovely warmth, and honestly, they’re easier to make than you might think! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cinnamon rolls. The addition of coffee powder to the filling takes them to a whole new level of deliciousness. They’re soft, fluffy, and bursting with flavour – perfect for a weekend treat, a special occasion, or just because you deserve something sweet. Plus, using instant yeast makes the whole process so much simpler!

Ingredients

Here’s what you’ll need to create these delightful coffee cinnamon rolls:

• 450 gm all purpose flour
• 1/4 tsp salt
• 1 1/2 tsp instant yeast
• 2 tbsp sugar
• 50 gm butter, melted
• 1 large egg, beaten
• 200 ml lukewarm milk
• 50 gm butter, softened
• 4 tbsp brown sugar
• 1 1/2 tsp instant coffee powder
• 1 tsp cinnamon powder
• 1/2 cup icing sugar
• 2-3 tbsp milk

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Instant Yeast: I love using instant yeast because you don’t need to activate it separately – it gets mixed right in with the dry ingredients. It’s a real time-saver!
• Coffee Powder: Don’t skimp on the coffee powder! A good quality coffee powder will give you a richer, more pronounced flavour. I prefer a medium roast.
• Lukewarm Milk: The milk needs to be lukewarm, not hot. Hot milk will kill the yeast, and cold milk won’t activate it properly. Think baby-bottle warm.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these amazing coffee cinnamon rolls:

1. First, sift the flour and salt into a large mixer bowl. Add the instant yeast and sugar, and give it a good mix.
2. In a separate jug, whisk together the melted butter, beaten egg, and lukewarm milk.
3. Pour the wet ingredients into the dry ingredients and combine until a dough starts to form.
4. Now, knead the dough for about 5-7 minutes until it’s smooth and elastic. You can do this by hand or with a dough hook on your mixer.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
6. While the dough is rising, let’s make the filling! In a bowl, mix together the softened butter, brown sugar, coffee powder, and cinnamon powder until it forms a smooth paste.
7. Once the dough has risen, gently punch it down and roll it out into a 30cm square on a lightly floured surface.
8. Spread the coffee cinnamon filling evenly over the dough.
9. Tightly roll the dough into a log, starting from one of the long edges.
10. Using a sharp knife or dental floss (my secret weapon for clean cuts!), slice the log into 9 equal pieces.
11. Arrange the rolls in a greased baking pan.
12. Cover and let them proof for another 40-50 minutes, or until puffy. Preheat your oven to 200°C (390°F) while they’re proofing.
13. Bake for 20 minutes, or until golden brown.
14. While the rolls are baking, whisk together the icing sugar and milk to make a simple glaze.
15. Let the rolls cool slightly before drizzling with the glaze and serving. Enjoy!

Expert Tips

Want to make sure your cinnamon rolls turn out perfectly? Here are a few tips I’ve learned over the years:

• Soft Dough Secret: Don’t overwork the dough! Overkneading can result in tough rolls.
• Preventing a Soggy Bottom: Make sure your baking pan is well-greased. You can also sprinkle a little flour in the bottom of the pan.
• Even Filling Distribution: Use an offset spatula to spread the filling evenly. This ensures every bite is packed with flavour.

Variations

These rolls are a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Substitute the butter with vegan butter, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and use plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level Adjustment: If you’re a cinnamon fanatic, feel free to add an extra teaspoon! Or, for a milder flavour, reduce the cinnamon to 1/2 teaspoon.
• Festival Adaptations: During Christmas, I love adding chopped nuts like walnuts or pecans to the filling. For Diwali, a pinch of cardamom powder adds a beautiful festive aroma.

Serving Suggestions

These coffee cinnamon rolls are delicious on their own, but they’re even better with a cup of hot coffee or tea. They also pair well with a glass of cold milk. My kids love them with a scoop of vanilla ice cream!

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days.
• Freezer: You can freeze these cinnamon rolls, baked or unbaked! Wrap them tightly in plastic wrap and then in foil. They’ll keep in the freezer for up to 2 months.

FAQs

Got questions? I’ve got answers!

(1) Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance. After kneading, place it in an oiled bowl, cover, and refrigerate overnight. Let it come to room temperature for about 30 minutes before rolling it out.

(2) What is the best way to store leftover cinnamon rolls?

Store them in an airtight container at room temperature or in the refrigerator. Reheat them gently in the microwave or oven for a few seconds.

(3) Can I use active dry yeast instead of instant yeast? If so, how do I adjust the recipe?

Yes, you can! You’ll need to activate the active dry yeast first. Dissolve it in 1/4 cup of warm water with a teaspoon of sugar and let it sit for 5-10 minutes until foamy. Then, use that mixture in place of the instant yeast.

(4) My rolls didn’t rise properly – what went wrong?

There are a few possibilities. The yeast might be old, the milk might have been too hot or too cold, or the room might have been too cold. Make sure your yeast is fresh and your milk is lukewarm.

(5) Can I freeze these cinnamon rolls, baked or unbaked?

Yes! You can freeze them baked or unbaked. For unbaked rolls, arrange them in a greased pan, freeze until solid, then transfer to a freezer bag. For baked rolls, let them cool completely before freezing.

(6) What type of coffee powder works best in this recipe?

I recommend a medium roast coffee powder for the best flavour. You can use instant coffee granules if you’re in a pinch, but the flavour won’t be as rich.