Irresistible Coffee Rolls Recipe

Why You’ll Love This Recipe

I like this recipe because it combines the comfort of homemade rolls with the bold flavor of coffee. The dough is easy to work with, and the rolls bake up golden brown and soft. I also love how the aroma of coffee and cinnamon fills my kitchen while they’re baking. They’re sweet enough to feel like dessert but balanced enough to enjoy in the morning with a cup of coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups all-purpose flour
2 tsp instant yeast
1/3 cup sugar
1 tsp salt
1 cup warm milk (110°F)
1/2 cup unsalted butter, softened
3/4 cup strong brewed coffee
1 cup powdered sugar
2 tsp cinnamon

Directions

1. I combine the warm milk and sugar in a bowl, then sprinkle yeast over the top and let it sit for 5 minutes until frothy.

2. In a large bowl, I mix the flour and salt, then add the yeast mixture and softened butter. I stir until it forms a shaggy dough.

3. I knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.

4. I place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour until doubled.

5. Once risen, I roll the dough into a rectangle about ¼ inch thick, brush brewed coffee over it, and sprinkle generously with cinnamon sugar.

6. I roll the dough tightly into a log and slice it into 12 pieces using dental floss for clean cuts.

7. I place the rolls in a greased baking dish, cover them, and let them rise again for about 30 minutes.

8. I preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden brown.

9. I let them cool slightly before drizzling with a glaze made from powdered sugar and brewed coffee.

Servings and Timing

This recipe makes 12 coffee rolls. The total time is about 45 minutes, including rising, baking, and glazing.

Variations

Sometimes I like to add chopped pecans or walnuts to the filling for crunch. I’ve also made them with a swirl of chocolate chips for a mocha twist. For an extra sweet version, I drizzle caramel sauce over the rolls along with the glaze.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for about 15–20 seconds or in the oven at 325°F for 5–7 minutes. They also freeze well for up to 2 months—I just thaw overnight and warm before serving.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I dissolve it in the warm milk with sugar and let it sit until foamy before adding it to the dough.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight and bake the rolls fresh the next morning.

How do I keep the rolls soft?

I make sure not to overbake them and cover them with a towel while cooling to lock in moisture.

Can I add coffee to the glaze only?

Yes, but I like brushing coffee onto the dough too for a stronger flavor throughout.

Can I make these rolls without coffee?

Yes, I can swap the coffee for milk or cream and just enjoy them as cinnamon rolls.

Why use dental floss to cut the rolls?

It gives clean slices without squishing the dough.

Can I make mini coffee rolls instead?

Yes, I slice the dough thinner and reduce baking time slightly.

Can I use whole wheat flour?

Yes, but I like mixing half whole wheat with half all-purpose for the best texture.

Can I freeze unbaked rolls?

Yes, I freeze them after shaping, then thaw overnight in the fridge and let rise before baking.

What’s the best way to serve them?

I like serving them warm with extra glaze and a hot cup of coffee.

Conclusion

These irresistible coffee rolls are one of my favorite baked treats because they’re soft, flavorful, and filled with the comforting taste of coffee and cinnamon. I like how versatile they are and how they make any breakfast or brunch feel extra special. Once glazed and served warm, they’re hard to resist.