Coffee cinnamon rolls
19 October 2026
Difficulty:
Price: Cheap
🔥 480 calories per serving
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I have already made several versions of cinnamon rolls (the classic ones, blueberry, speculoos, chocolate, pecan, and caramel), but since I love the combination of cinnamon and coffee, here’s a new one! Cinnamon rolls that are still just as fluffy, with a coffee-cinnamon filling and a cream cheese, vanilla, and coffee glaze!
Ingredients :
I used ground cinnamon from Koro: code ILETAITUNGATEAU for 5% off everything on the site (non-affiliated).
Equipment :
I used my Kenwood Cooking Chef for kneading and proofing the dough: code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / commercial collaboration.
Preparation time: 45 minutes of preparation + 25 minutes of baking + at least 3 hours of resting
For about ten cinnamon rolls:
The dough:
200g of whole milk
15g of fresh yeast
500g of strong flour or T45
2 eggs
10g of salt
60g of sugar
180g of butter
In the bowl of the mixer, pour the milk and the crumbled fresh yeast.
Cover with flour, then add the sugar, salt, and eggs.
Knead on low speed for 10 to 15 minutes, the dough should pull away from the sides of the mixer.
Add the butter cut into small pieces and knead again until the butter is well incorporated, the dough pulls away again from the sides of the bowl and forms a veil when stretched.
Let the dough rise for 30 minutes at room temperature, then form a ball, cover it, and place it in the refrigerator for at least 2 to 3 hours, preferably overnight.
The coffee & cinnamon filling:
80g of softened butter
4-5g of instant coffee
120g of brown sugar
8g of ground cinnamon
Mix all the ingredients.
The baking:
80g of heavy cream
Roll out the dough into a large rectangle, then spread the filling on top.
Roll the dough into a large roll.
Cut into pieces about 4cm thick.
Place them in a buttered dish, then let them rise for about 1h30 at room temperature.
Pour the heavy cream over them in a stream, then bake in the preheated oven at 170°C for 25 to 30 minutes.
The glaze:
80g of Philadelphia cheese
30g of powdered sugar
5g of vanilla extract
1.5g of instant coffee
Mix all the ingredients together.
Spread the glaze over the still warm rolls, then enjoy!
Ingredients :
I used ground cinnamon from Koro: code ILETAITUNGATEAU for 5% off everything on the site (non-affiliated).
Equipment :
I used my Kenwood Cooking Chef for kneading and proofing the dough: code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / commercial collaboration.
Preparation time: 45 minutes of preparation + 25 minutes of baking + at least 3 hours of resting
For about ten cinnamon rolls:
The dough:
200g of whole milk
15g of fresh yeast
500g of strong flour or T45
2 eggs
10g of salt
60g of sugar
180g of butter
In the bowl of the mixer, pour the milk and the crumbled fresh yeast.
Cover with flour, then add the sugar, salt, and eggs.
Knead on low speed for 10 to 15 minutes, the dough should pull away from the sides of the mixer.
Add the butter cut into small pieces and knead again until the butter is well incorporated, the dough pulls away again from the sides of the bowl and forms a veil when stretched.
Let the dough rise for 30 minutes at room temperature, then form a ball, cover it, and place it in the refrigerator for at least 2 to 3 hours, preferably overnight.
The coffee & cinnamon filling:
80g of softened butter
4-5g of instant coffee
120g of brown sugar
8g of ground cinnamon
Mix all the ingredients.
The baking:
80g of heavy cream
Roll out the dough into a large rectangle, then spread the filling on top.
Roll the dough into a large roll.
Cut into pieces about 4cm thick.
Place them in a buttered dish, then let them rise for about 1h30 at room temperature.
Pour the heavy cream over them in a stream, then bake in the preheated oven at 170°C for 25 to 30 minutes.
The glaze:
80g of Philadelphia cheese
30g of powdered sugar
5g of vanilla extract
1.5g of instant coffee
Mix all the ingredients together.
Spread the glaze over the still warm rolls, then enjoy!
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