Espresso Latte Cinnamon Rolls
Ingredients
Espresso Mocha Dough
- 1 cup warm milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon espresso powder dissolved into the warm milk
- 1 tablespoon cocoa powder
- 4 cups all-purpose flour
Mocha Coffee Filling
- ½ cup salted butter softened
- 1 cup packed brown sugar
- 1 tablespoons cinnamon
- 1 tablespoon espresso powder
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup warm heavy cream
Cappuccino Frosting
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 3 cups powdered sugar
- ¼ cup strong brewed espresso cooled
- 1 teaspoon vanilla extract
- Optional topping: dust of cocoa powder
Instructions
Activate the Yeast
- Warm the milk to 110–115°F (about as warm as a hot bath — not steaming).
- Stir in the espresso powder until dissolved.
- Sprinkle the yeast over the milk and whisk gently.
- Let it sit for 5 minutes, or until the top looks foamy and bubbly.
- If it doesn’t foam, your milk may have been too hot or too cold — start over for best results.
Mix the Dough
- Add the eggs, softened butter, granulated sugar, and salt into the bowl with the yeast mixture.
- Mix until mostly combined — it’s okay if the butter stays a little lumpy at this stage.
- Add the flour and cocoa powder.
- Stir or mix on low until a shaggy dough forms.
- Let the dough rest for 5 minutes (this helps the flour hydrate and makes kneading easier).
Knead the Dough
- Knead by hand or with a mixer for 5–7 minutes.
- The dough should become soft, smooth, and slightly tacky but not overly sticky.
- If it sticks heavily to your hands, sprinkle in 1 tablespoon of flour at a time until it’s manageable.
- Shape into a ball and place it back in the bowl.
First Rise
- Cover the bowl with a clean towel or plastic wrap.
- Let the dough rise for 30 minutes, or until noticeably puffier (it may not double yet — that’s okay).
- Place the bowl somewhere warm, like on top of the oven while it preheats or near a sunny window.
Make the Mocha Filling
- In a small bowl, mix the softened butter, brown sugar, cinnamon, espresso powder, cocoa powder, and vanilla.
- Stir until it becomes a smooth, spreadable paste.
- If it’s too firm, microwave for 5 seconds. If too runny, add 1–2 tablespoons of brown sugar.
Roll Out the Dough
- Lightly flour your counter.
- Roll the dough into a large rectangle (about 12×18 inches).
- Spread the mocha filling evenly all over the dough, reaching all the way to the edges for even flavor.
Shape the Rolls
- Starting from the long side, roll the dough tightly into a log.
- Use a sharp knife or unflavored dental floss to slice into 12 large rolls.
- Place the rolls into a greased 9×13-inch baking dish.
Second Rise
- Cover the rolls and let them rise for 20 minutes.
- They should look puffier and fill more of the pan.
Cream Pour + Bake
- Warm the heavy cream slightly so it isn’t cold.
- Gently pour it over and around the rolls — this helps them bake extra soft and gooey.
- Bake at 375°F for 20–22 minutes, or until the tops are lightly golden but still soft.
- Don’t overbake or they’ll lose their gooey texture.
Make the Cappuccino Frosting
- Beat the cream cheese and softened butter until creamy.
- Add the powdered sugar and mix until smooth.
- Pour in the cooled espresso and vanilla, then whip until the frosting becomes fluffy and spreadable.
- If it's too thick, add 1 teaspoon of espresso at a time. If too thin, add ¼ cup powdered sugar.
Frost the Rolls
- Spread the frosting over the warm rolls.
- If you want a bakery look, dust the top lightly with cocoa powder.
Tried this recipe?Let us know how it was!
