Imagine your favorite coffee shop aroma drifting through your kitchen, coupled with the sweet, comforting scent of freshly baked cinnamon rolls. These aren’t just any pastries; our Coffee and Cream Cinnamon Buns bring together the rich, bold flavors of your morning brew with the tender, gooey indulgence of a classic breakfast treat. They are, without exaggeration, an absolute dream come true for anyone who cherishes both coffee and baked goods. Get ready to experience a taste sensation that will redefine your notion of breakfast indulgence.
The Ultimate Coffeehouse-Inspired Breakfast Treat: Coffee & Cream Cinnamon Buns
These aren’t just any cinnamon rolls; they are a revelation. Each bun is incredibly tender, delightfully ooey-gooey, and packed with an extra special touch: coffee baked right into the dough and filling. This subtle yet distinct coffee essence elevates the classic cinnamon bun, transforming it into a sophisticated pastry that captures the essence of your cherished coffeehouse favorites. It’s like a warm hug in food form, perfect for those mornings when only something truly special will do.
Are you truly ready for this experience? We mean it. Slip into your comfiest clothes, prepare your palate, and brace yourself for a culinary adventure. These coffee and cream cinnamon buns are more than just good; they are profoundly delicious, offering a harmonious blend of sweetness, spice, and that unmistakable coffee kick. They are the glorious result of a perfect union – imagine your favorite expensive coffee shop latte meeting a classic, irresistible cinnamon bun for a night of pure bliss, and this is the incredible outcome.
For many of us, the day simply doesn’t begin until we’ve had that first hit of coffee. It’s an essential ritual, a comforting start that sets the tone for everything else. This deep affection for coffee often inspires new culinary creations, and when the urge strikes to craft a new coffee-flavored recipe, it simply must be indulged! The challenge, however, lay in devising something truly original. We’ve already explored the delightful possibilities with a Coffee and Cream Sponge Cake, a luscious Mocha Whipped Cream, and a rich Mocha Frosting. What could be next?
Then, like a bolt of inspiration, it hit us! If you can transform a cinnamon bun into a latte flavor, why not reverse the process? Why not infuse the comforting warmth of coffee directly into a beloved cinnamon bun? It seemed like the natural evolution, an enticing challenge to integrate that robust coffee flavor into our softest, most cherished cinnamon roll recipe.
To achieve this, we turned to a trusty pantry staple: instant coffee. It’s truly amazing how frequently this humble ingredient finds its way into various recipes, far beyond just brewing a quick cup. Initially acquired for a specific baking experiment, it was expected to languish in the pantry, eventually becoming a dusty forgotten item. But oh, how wrong that assumption was! Instant coffee has proven to be an invaluable secret weapon, especially in recipes calling for chocolate, where it magically enhances and deepens the cocoa flavor without overpowering it with an overt coffee taste. In fact, it’s a star in nearly a third of our chocolate recipes!
As these delightful buns baked, the kitchen was filled with an aroma that transported us straight to a bustling coffee shop bakery. The fragrance was rich, inviting, and utterly captivating. The coffee flavor in the dough itself is wonderfully subtle, a gentle undertone that hints at its presence. However, the filling delivers that added punch, creating a balanced and harmonious taste experience. It’s a flavor profile that even non-coffee lovers can appreciate for its depth and warmth, while those who live and breathe coffee will undoubtedly fall head over heels. The result is a soft, perfectly sweet cinnamon bun with an exquisite, layered coffee flavor that truly must be experienced to be believed. You absolutely have to give them a try!
Unlocking Unbeatable Tenderness: The Secret Ingredient in Our Cinnamon Bun Dough
One of the distinctive features of these cinnamon buns, setting them apart, is the inclusion of mashed potato in the dough. While it might seem unconventional, potato starch acts as tiny, incredible sponges within the bread dough. Unlike the starch found in regular flour, potato starch excels at attracting and retaining moisture. This unique property is key to creating cinnamon rolls that are exceptionally moist and utterly delicious, boasting centers with an unparalleled soft texture that makes them truly beyond good.
Furthermore, yeast absolutely thrives on potato starch. This means that using a portion of the water left over from boiling the potatoes to proof your yeast gives it a fantastic boost, resulting in a wonderfully bubbly and active yeast mixture. This vibrant yeast contributes significantly to the dough’s rise and overall airy texture. The enhanced moisture content in the dough also has another fantastic benefit: it helps to keep these cinnamon rolls from drying out and going stale quickly. They retain their delicious freshness and soft texture for several days, ensuring you can savor them over a longer period.
Crafting Your Perfect Coffee & Cream Cinnamon Buns: A Step-by-Step Guide
Making these coffee and cream cinnamon buns is a rewarding process that yields incredible results. While working with yeast dough might seem intimidating to some, our recipe breaks it down into manageable steps, ensuring a successful and delicious outcome. The secret lies in patience and attention to detail, allowing the dough to develop its texture and flavor. From preparing the potato-infused dough to spreading the aromatic coffee-cinnamon filling, each stage builds anticipation for the warm, fragrant buns to come out of the oven.
Coffee and Cream Cinnamon Buns
Carlee
12 Servings
15 mins
20 mins
2 hrs
2 hrs 35 mins
Equipment
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USA Pan Bakeware Jelly Roll Pan 10×15″
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KitchenAid 5-Qt. Stand Mixer
Ingredients
Dough
- 1 cup plain mashed potatoes with ¼ cup of the cooking water reserved if possible
- 1 cup milk
- 1 Tablespoon instant coffee granules
- 1 Tablespoon granulated sugar
- 2½ teaspoons active dry yeast
- 4 Tablespoons butter
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 egg beaten
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
Filling
- ½ cup light brown sugar packed
- 1 Tablespoon ground cinnamon
- 1½ Tablespoons instant coffee granules
- 3 Tablespoons butter softened
- 1 pinch salt
Icing
- 1½ Tablespoons butter softened
- 1⅓ cup powdered sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 3 Tablespoons heavy cream
Instructions
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Start by getting your 1 cup plain mashed potatoes ready. I used one large potato. Peel it, cut it into cubes and boil it until it is soft. Pour ¼ cup of that water into a small bowl or measuring cup to proof the yeast. Drain the rest of the water and return the potato cubes to the saucepan. Mash until smooth.
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Meanwhile dissolve the 1 Tablespoon instant coffee granules in the 1 cup milk and set aside.
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Once water is about 110°F, add 1 Tablespoon granulated sugar and 2½ teaspoons active dry yeast. Set aside.
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Add the coffee milk, 4 Tablespoons butter, ½ teaspoon salt and ½ cup granulated sugar to the potatoes. Stir and warm over low heat until warmed through.
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Butter a large mixing bowl and set aside.
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Place the warm potato mixture in the bowl of your mixer. Stir in the 1 egg, 1 teaspoon vanilla extract, and yeast mixture.
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Slowly add in the 4 cups all purpose flour. You want to stop adding flour while the dough is still sticky, but it should at least come together into a dough. With the dough hook attachment, allow your mixer to “knead” the dough for about 5 minutes. Feel free to add a bit more flour if needed, but you don’t want to add any more than you have to. If you notice my picture of my dough hook, it was still a pretty loose dough when I was done.
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Turn the dough into the buttered bowl, be sure to scrape all that goodness off of the mixer bowl and hook. Cover and allow to rise to at least double its size, about an hour or an hour and a half.
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Punch down the dough and give it a couple of quick kneads to make sure it is deflated.
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Place on a lightly floured surface. Let rest for about 10 minutes, then roll into an 18-inch square.
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Butter a 10x15x1-inch jelly roll pan. (Two 9×13 pans or a half sheet pan would work as well.)
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In a small bowl, mix together the ½ cup light brown sugar, 1 Tablespoon ground cinnamon, 1½ Tablespoons instant coffee granules, 3 Tablespoons butter and 1 pinch salt. Distribute over the dough.
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Roll dough into a log and cut into 12 equal pieces. Place on buttered baking dish. Cover loosely with a towel and let rise for another hour.
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Preheat oven to 375°F.
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Bake for 20 minutes, rotating the pan halfway through. The tops should be a light golden brown.
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Let sit for about 5 minutes, then prepare the glaze.
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In a small bowl, use your hand mixer to beat together the 1½ Tablespoons butter, 1 teaspoon instant coffee granules, 1⅓ cup powdered sugar, 1 pinch salt, 1 teaspoon vanilla extract and 3 Tablespoons heavy cream until smooth. You want it to be a thick consistency, barely thin enough to pour.
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Drizzle glaze all over warm cinnamon rolls and spread a bit if necessary, then let cool.
Video
Nutrition Information
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Storing Your Delicious Coffee Cinnamon Rolls for Lasting Freshness
Once you’ve experienced the joy of warm, freshly baked coffee and cream cinnamon buns, you’ll want to ensure their deliciousness lasts as long as possible. Like most bread products, these cinnamon rolls are best stored in an airtight container at room temperature. This method helps maintain their soft texture and prevents them from drying out too quickly, keeping them fresh and enjoyable for a few days after baking. We highly recommend wrapping them individually or placing them in a container where they aren’t exposed to too much air to maximize their lifespan.
For those times when you want to savor these delightful treats for longer, freezing is an excellent option. Cinnamon rolls can be frozen for up to three months without compromising their quality. For convenience, it’s easiest to freeze them individually. Once completely cooled, wrap each bun tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, you can simply grab as many as you need whenever a craving strikes. A few seconds in the microwave is all it takes to bring them back to life, making them taste as fresh and fabulous as if they just came out of the oven. A quick warm-up can transform a frozen bun into a soft, gooey delight once more.
A crucial tip for storing any baked good, especially these cinnamon rolls, is to avoid the refrigerator. While it might seem counterintuitive for preserving food, the refrigerator actually accelerates the staling process for most bread products. The cool, dry environment of a fridge quickly dries out baked goods, making them hard and crumbly. For optimal freshness and that coveted soft texture, stick to room temperature storage in an airtight container or utilize the freezer for longer-term preservation.
Frequently Asked Questions About Coffee & Cream Cinnamon Buns
Can I use fresh coffee instead of instant coffee in this recipe?
While fresh brewed coffee might seem like a natural substitute, instant coffee granules are specifically called for because they dissolve easily into the milk and filling mixtures without adding excess liquid. Using brewed coffee could alter the liquid balance in the dough and glaze, potentially resulting in a dough that is too wet or a glaze that is too thin. Instant coffee provides concentrated flavor without the added volume, making it ideal for this recipe’s precise ratios. If you only have fresh coffee, you might try reducing it significantly to create a concentrated syrup, but this would require careful experimentation to avoid changing the final texture.
What if I don’t have mashed potatoes for the dough?
The mashed potato is a key ingredient for the incredible tenderness and moistness of these cinnamon buns. Its starch content helps the dough retain moisture better than flour alone, leading to a softer, more long-lasting product. While you could technically omit it, the resulting cinnamon rolls might not achieve the same signature “ooey gooey” texture and might dry out more quickly. If you’re looking for a substitute, some recipes use potato flour or potato flakes, but for this specific recipe, fresh mashed potato is highly recommended for the best results.
Can I make these coffee cinnamon buns ahead of time?
Absolutely! These cinnamon buns are perfect for preparing in advance. You have a couple of options:
- **Overnight Rise:** After rolling and cutting the buns and placing them in the buttered baking dish (Step 12), instead of letting them rise for another hour at room temperature, cover them tightly with plastic wrap and place them in the refrigerator overnight (8-12 hours). In the morning, take them out of the fridge and let them come to room temperature and finish their rise for about 30-60 minutes before baking as directed.
- **Freezing Unbaked Buns:** You can also freeze the unbaked rolls after their second rise (Step 12). Place the cut rolls on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, place the frozen rolls in a buttered baking dish, cover, and let them thaw and rise in a warm spot for several hours (4-6 hours) or overnight in the refrigerator before baking.
How can I tell if my yeast is active?
Ensuring your yeast is active is crucial for a good rise. After adding the yeast and granulated sugar to the warm potato cooking water (Step 3), let it sit for 5-10 minutes. If the mixture becomes foamy or bubbly on the surface, your yeast is active and ready to use. If it doesn’t show any signs of activity, your yeast might be old or the water temperature might have been too hot or too cold, and you should start with a fresh batch of yeast.
This recipe was originally published in 2016 and was updated in 2021.
More Popular Cinnamon Roll Recipes
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For even more delightful baking ideas, be sure to explore our full collection of cinnamon roll recipes. You’re sure to find another tempting treat to satisfy your sweet cravings!