Cappuccino Cinnamon Rolls

Cappuccino Cinnamon Rolls

Most people think cookies and pies and cakes when it comes to holiday baking, but I think it can also include holiday breakfast items, too. Just like these Cappuccino Cinnamon Rolls.

Cappuccino Cinnamon Rolls

Sweet dough surrounds brown sugar and cinnamon mixed with coffee. The glaze contains instant cappuccino, so you can definitely have your coffee, and eat it too!

Cappuccino Cinnamon Rolls

I made these rolls with some help from the Immaculate Baking Company.

Immaculate Baking Comapny

Immaculate Baking Company’s mission is to create wholesome baking products – many of which are certified gluten-free or organic. You can find out if your store carries any Immaculate Baking products on their website, though I highly recommend calling ahead just to make sure. And after you narrow down what your store has, find some recipe inspiration, and grab yourself a coupon for $1.00 off any of their products!

Cappuccino Cinnamon Rolls

Cappuccino Cinnamon Rolls


For the Dough:

  • 1 package active dry yeast
  • 1 C water
  • 3/4 C milk
  • 1/2 C buttermilk
  • 3 Tbsp. sugar
  • 2 Tbsp. unsalted butter
  • 1 1/4 tsp. salt
  • 5 1/2 C Immaculate Baking Co. Organic All-Purpose Flour

For the Filling:

  • 1/4 C unsalted butter, melted
  • 1 C packed dark brown sugar
  • 1/4 C instant coffee
  • 1 Tbsp. cinnamon

For the Glaze:

  • 1 1/2 C powdered sugar
  • 2 Tbsp. unsalted butter, room temperature
  • 2-3 Tbsp. milk
  • 1 Tbsp. instant cappuccino mix
  • 1/2 tsp. vanilla extract


Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. In a medium saucepan, combine the water, milk, buttermilk, sugar, butter, and salt. Heat over low, stirring occasionally, until the butter has almost melted and the sugar dissolved.
Pour the mixture into the mixing bowl, and beat on medium speed until combined. Switch to the dough hook, and knead on low speed for 7-8 minutes, or until the dough is smooth and elastic. Place in a greased bowl, turn once to coat, then cover and allow to rise for 60 minutes or until doubled in size.
In a small bowl, combine the brown sugar, instant coffee, and cinnamon, and whisk together.
Punch down the dough and place on a floured surface. Roll or pat out into a 12x18-inch rectangle. Brush or spread the melted butter over the top of the dough, and sprinkle the coffee mixture over top, leaving a 1/2-inch border around the edges.
Starting from the long side, tightly roll up the dough, pinching the seam to seal. Trim off the ends, and cut into 12 rolls using a piece of unflavored dental floss or a serrated-edge knife. Place the rolls in a greased 13x9-inch baking pan, cover, and allow to rise for 30 minutes.
Preheat the oven to 350 degrees F. Bake the rolls for 28-30 minutes, or until golden. Cool slightly on a wire rack while making the glaze.
In a medium mixing bowl, whisk together the sugar and cappuccino mix. Beat in the butter, vanilla, and 2 Tbsp. of the milk. Beat until smooth. If the glaze is too thick, beat in the additional milk. Spread over the top of the warm rolls and serve.

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