Irresistible Coffee Rolls

These homemade Coffee Rolls feature a pillowy soft dough infused with rich coffee flavor, swirled with a buttery cinnamon filling, and topped with a coffee-cream cheese glaze. They’re make-ahead friendly and perfect for special breakfasts, brunches, or whenever you crave a bakery-worthy treat that fills your home with an irresistible aroma.

Ready to transform your morning routine with something truly special? These coffee-infused rolls combine the comfort of homemade pastry with the bold flavors of your favorite brew, creating a breakfast experience that’s worth setting your alarm for. One bite of these soft, spiraled treasures will have everyone asking for your secret!

Imagine the scene: Your kitchen filled with the intoxicating aroma of fresh coffee and baking bread, sleepy family members drawn from their beds by the promise of something extraordinary, and that first heavenly bite that makes everyone fall silent with appreciation. These coffee rolls deliver that experience every single time.

Why You’ll Fall in Love With These Coffee Rolls

• Perfectly Balanced Flavor Profile: The rich coffee notes dance with buttery sweetness without overwhelming your palate
• Make-Ahead Friendly: Prepare the night before and bake in the morning for that “I’ve been up since dawn baking” impression (your secret is safe!)
• Impressive Yet Approachable: These rolls look bakery-worthy but follow a foolproof process even first-time bakers can master
• Versatile Canvas: Once you’ve mastered the basic recipe, endless variations await your creative touch

Ingredients You Need for Coffee Rolls

For the Dough

• Active Dry Yeast – The magical ingredient that transforms your dough from dense to ethereal. I still remember my grandmother teaching me to listen for the “happy bubbles” when proofing yeast – that subtle fizzing sound that tells you it’s alive and ready to work its magic.
• Warm Milk – The temperature matters here more than you might think. I’ve ruined more than one batch by using milk that was too hot (killing the yeast) or too cool (leaving it dormant). Aim for around 110°F – it should feel warm but not hot on your wrist, like testing a baby’s bottle.
• Granulated Sugar – Beyond sweetness, sugar feeds the yeast and helps create that gorgeous golden crust. I’ve experimented with various sugars over the years, but plain white granulated gives the most consistent results.
• Unsalted Butter – This is where quality truly matters. The butter’s flavor permeates every bite of these rolls. I still smile thinking about my neighbor’s confusion when I gushed about finding European-style butter on sale – some passions aren’t universally understood!
• Eggs – They add richness and help create that tender, pillowy texture that makes these rolls irresistible. Room temperature eggs incorporate much more smoothly than cold ones – a lesson I learned the hard way.
• All-Purpose Flour – The foundation of our dough. Measuring properly makes all the difference between dense hockey pucks and cloud-like spirals. I spoon the flour into measuring cups and level with a knife rather than scooping directly.
• Salt – Don’t skip this! Salt doesn’t just add flavor; it helps control yeast activity and strengthens the gluten structure. Even sweet doughs need this crucial balance.

For the Coffee Filling

• Strong Brewed Coffee – This is the heart and soul of our coffee rolls. I prefer using freshly brewed espresso for intense flavor, but any strong coffee works beautifully. My secret? I brew it double-strength specifically for this recipe.
• Brown Sugar – The molasses notes in brown sugar complement coffee perfectly. I’ve tried versions with white sugar, and while good, they miss that deep caramel undertone that makes these rolls special.
• Ground Cinnamon – The warmth of cinnamon enhances the coffee without competing. The first time I accidentally doubled the cinnamon created a happy accident that my spice-loving daughter now requests specifically.
• Softened Butter – Creates the spreadable base for our filling. Make sure it’s genuinely soft, not melted. I leave mine out the night before to ensure perfect consistency.
• Vanilla Extract – A supporting character that enhances the star flavors. The difference between good vanilla and great vanilla is subtle but worth it here.

For the Glaze

• Powdered Sugar – Creates that smooth, luxurious texture that slowly drips down the sides of warm rolls.
• Coffee – Using coffee instead of milk in the glaze doubles down on the flavor. This was a tip from my barista friend who knows I’m slightly obsessed with maximizing coffee flavor in everything.
• Cream Cheese – My secret ingredient! Just a touch adds incredible richness without overwhelming. The tanginess balances the sweetness perfectly.

Kitchen Equipment You’ll Need

• Stand mixer with dough hook (though I made these by hand for years before getting mine)
• Large mixing bowl
• Rolling pin (a wine bottle works in a pinch – ask me how I know!)
• 9×13 inch baking pan
• Parchment paper
• Pastry brush
• Sharp knife or unflavored dental floss (my grandmother’s trick for clean cuts!)

How to Make Coffee Rolls

Preparing the Dough

Step 1: Wake Up the Yeast In a small bowl, combine 1 cup warm milk (about 110°F) with 1 tablespoon of the granulated sugar and sprinkle 2¼ teaspoons active dry yeast over top. Let it sit for 5-10 minutes until foamy. This moment of patience rewards you with the satisfaction of seeing those first bubbles appear – visible proof that your dough will rise beautifully.

Step 2: Create the Dough Base In the bowl of your stand mixer (or a large bowl if working by hand), cream together ⅓ cup softened unsalted butter and ⅓ cup granulated sugar until light and fluffy. Add 2 room-temperature eggs one at a time, mixing well after each addition. The transformation from grainy to smooth never fails to delight me – small kitchen magic happening before your eyes.

Step 3: Bring It All Together Add the foamy yeast mixture to your butter mixture and stir to combine. Gradually add 4 cups all-purpose flour and 1 teaspoon salt, mixing on low speed until a soft dough forms. I know the dough is perfect when it pulls away from the sides of the bowl but still feels slightly tacky – not sticky enough to coat your fingers, but not dry either.

Step 4: Knead to Perfection Increase mixer speed to medium-low and knead for 5-7 minutes until smooth and elastic. If kneading by hand (as I did for years before getting my stand mixer), turn the dough onto a lightly floured surface and knead for 8-10 minutes. There’s something meditative about the push-fold-turn rhythm of hand-kneading that still draws me back to this method on particularly stressful days.

Step 5: First Rise Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1-1.5 hours. The transformation during this time still feels like magic to me, even after years of baking. On winter mornings, I place my dough on top of the dryer while running a load of laundry – the gentle warmth creates the perfect rising environment.

Creating the Coffee Filling

Step 6: Infuse the Butter While the dough rises, I prepare the filling – a process that fills my kitchen with the most incredible coffee aroma. In a medium bowl, mix ½ cup softened butter with ¾ cup packed brown sugar, 2 teaspoons cinnamon, and 2 tablespoons of strong, cooled coffee. Add a splash of vanilla and mix until smooth and spreadable.

The first time I made this filling, my son wandered into the kitchen asking if we were having “fancy coffee shop breakfast” – the scent is that enticing. Now, making the filling has become his job when we bake these together on weekend mornings.

Step 7: Roll and Fill After the dough has doubled, gently punch it down (always a satisfying moment) and turn it out onto a floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches. The thinner the dough, the more spirals you’ll have in your finished rolls.

Spread the coffee-infused butter mixture evenly over the dough, leaving a 1-inch border along one long edge. This clean edge will help seal the roll. The first time I made these, I rushed and spread right to the edge – what a mess when I tried to roll them up! Some lessons you only need to learn once.

Step 8: Shape the Rolls Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss (my grandmother’s trick), cut the log into 12 equal pieces.

To use the dental floss method, simply slide it under the log, cross it over the top, and pull – you get perfectly round rolls without squishing the dough. This technique delighted my children when they were younger, like a magic trick resulting in perfect spirals.

Step 9: Second Rise Arrange the rolls in your prepared 9×13 baking pan lined with parchment paper, leaving some space between them for expansion. Cover and let rise until puffy, about 30-45 minutes. This is when I usually start brewing a pot of coffee – the anticipation is part of the joy!

Baking to Perfection

Step 10: Bake the Rolls Preheat your oven to 350°F and bake the rolls for 22-25 minutes, until golden brown. Watch carefully during the last few minutes – the difference between perfectly caramelized and slightly overdone happens quickly.

The aroma that fills your kitchen during baking is worth the entire process – it’s like your home is giving you a warm hug. My neighbor once knocked on my door during baking time, coffee mug in hand, saying the smell wafting through the neighborhood was too tempting to resist!

Step 11: Prepare the Glaze While the rolls are baking, whisk together 1½ cups powdered sugar, 2 tablespoons strong coffee, and 2 tablespoons softened cream cheese until smooth. The glaze should be thick but pourable – add more coffee or powdered sugar to adjust the consistency.

Step 12: The Finishing Touch Let the rolls cool for just 5-10 minutes before drizzling with the coffee glaze. The slight warmth will help the glaze spread beautifully, but if you pour it over rolls that are too hot, it will just run off – patience rewards you with that perfect bakery-style finish.

Expert Tips and Variations for Coffee Rolls

Mastering the Technique

• The Windowpane Test: To check if your dough is properly kneaded, take a small piece and gently stretch it between your fingers. If it can form a thin, translucent “window” without tearing, you’re good to go. This simple test revolutionized my bread baking.
• Overnight Option: You can prepare these rolls the night before and refrigerate them after shaping. In the morning, let them sit at room temperature for about 30 minutes before baking. I discovered this time-saving trick when hosting a brunch where I wanted to appear effortlessly organized!
• Proper Cutting: Whether using dental floss or a knife, clean cuts make for even baking. Sawing motions crush the lovely spirals you’ve created – a quick, decisive cut works best.

Delicious Variations

• Espresso Chocolate: Add ⅓ cup mini chocolate chips to the filling for a mocha-inspired roll that my chocolate-loving husband requests for every birthday breakfast.
• Cardamom Coffee: Mix 1 teaspoon of ground cardamom into the dough for a Swedish-inspired twist that elevates these rolls to something extraordinary. I discovered this variation after a trip to Stockholm and haven’t looked back.
• Maple Coffee: Replace the glaze with a maple-coffee version by using 2 tablespoons maple syrup in place of half the powdered sugar. The subtle woodsy notes complement the coffee beautifully.

Serving Suggestions

These rolls shine brightest when served slightly warm with a cup of freshly brewed coffee. For an extra-special brunch, I pair them with fresh fruit and a savory egg dish to balance the sweetness.

My favorite memory of these rolls is from last winter, when a surprise snowstorm kept everyone indoors. I had made these the night before, and the combination of freshly baked coffee rolls, hot coffee, and watching the snow fall created one of those perfect moments that stay with you forever.

Storing Suggestions

• Fresh is Best: These rolls are at their peak the day they’re baked, but can be stored in an airtight container at room temperature for up to 2 days.
• Freezer-Friendly: Baked and unfrosted rolls freeze beautifully for up to 2 months. Thaw overnight in the refrigerator and warm slightly before glazing. I often double the batch just to have some tucked away for unexpected guests.
• Refresh and Revive: To refresh day-old rolls, warm them in a 300°F oven for about 5 minutes, then add a fresh drizzle of glaze if needed. Almost as good as fresh-baked!

Looking for more delicious recipes to try? Here are a few of our favorites:

• Croissant French Toast Recipe
• Lemon Scones
• Perfect Sourdough Bread Bowls
• Chocolate Covered Almonds

FAQ About Coffee Rolls

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