Espresso Swirl Cinnamon Rolls


Okay, let's be honest, who doesn't love a sticky, gooey cinnamon roll with brown sugar swirled in? But this classic favorite has a hint of a secret ingredient that will not disappoint... coffee, well even better actually, espresso. The espresso mixed in to the filling of these rolls gives all of our coffee lovers out there the best of both worlds!

Could it get any better?

These homemade cinnamon rolls are easy enough to whip up for a brunch with friends or just for a cozy Sunday. Grab a blanket a hot cup of coffee and snuggle up with one of these ooo gooey espresso rolls.

Unbaked cinnamon rolls

One of the keys to making these cinnamon rolls is not to skimp on the filling. Also, make sure you roll up the dough tightly so you get enough of those delicious swirls in each roll.

Baked cinnamon rolls

Yum. Achieve that perfect golden glow on these rolls, while maintaining that ooey gooey, mouth watering center.

Frosted cinnamon rolls

Now for all the glaze

Drizzling a heaping serving of that glaze is critical. Coat those rolls! It'll melt right into the brown sugar swirls.

Cinnamon rolls with icing and coffee

Serve with extra icing on the side (you're going to want to dip and re-drizzle as you eat these rolls, trust me). And don't forget that hot cup of coffee to go with them!

Espresso Swirl Cinnamon Rolls

The classic swirl of cinnamon goodness with a hint of espresso mixed in for the perfect cinnamon rolls.



Servings: 12


  • ¼ cup granulated sugar
  • 2 tbsp light brown sugar
  • 4 ½ tsp yeast (or 2 packets)
  • 1 ½ tsp salt
  • 4 ½ cups flour divided
  • 6 tbsp unsalted butter
  • 1 ½ cups water
  • 1 egg


  • 2 tsp espresso powder
  • 1 tsp water hot
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • ⅔ cup light brown sugar
  • 3 tsp cinnamon


  • ¾ cup powdered sugar
  • 4 tsp milk
  • ½ tsp vanilla extract



1. Combine the sugars, yeast, salt, and half of the flour.

2. Microwave butter and water until butter is almost melted completely. Let cool for a minute until water is warm, not hot. Add to dry ingredients.

3. Add egg to mixture and combine.

4. Gradually add remaining flour until the dough is no longer sticky and you are able to mold it into a ball with your hands.

Cinnamon Rolls

1. Dissolve espresso in hot water until no large specks are visible. Combine with melted butter and then add granulated sugar.

2. Place dough on floured surface and spread it into a rectangle, using a rolling pin if needed.

3. Brush butter mixture on to dough, leaving a small space around the edge of the rectangle. Sprinkle the brown sugar and cinnamon.

4. Tightly roll rectangle (away from you) into a log shape and squeeze the ends so that the filling will not leak out and the log will keep its shape.

5. Cut the log using a knife or pizza cutter into 12 equally sized rolls (or dental floss works great as well). If desired, you can cut into 24 rolls to achieve smaller, mini rolls.

6. Place the 12 rolls in a greased 9x13 baking dish. (If you cut the dough into 24 rolls place them in two oval or round baking dishes). Let rise for 1 hour. After 1 hour the rolls should have risen and should now be touching each other.

7. While rolls are rising, combine powdered sugar, milk, and vanilla extract in a small bowl for the icing.

8. Bake for 20-25 minutes. Let cool for 10 minutes then drizzle icing. Enjoy with a hot cup of coffee or hot chocolate!

Prep Time: 1 hour 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 50 minutes

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