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Cappuccino Cinnamon Rolls

Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warm—they won’t last long!. —Sherri Cox, Lucasville, Ohio
  • Total Time
    Prep: 45 min. + rising Bake: 25 min.
  • Makes
    1 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3/4 cup warm whole milk (110° to 115°)
  • 1/2 cup warm buttermilk (110° to 115°)
  • 3 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1-1/4 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 4 teaspoons instant coffee granules
  • 2 teaspoons ground cinnamon
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 to 2 tablespoons whole milk
  • 2 teaspoons instant cappuccino mix, optional
  • 1/2 teaspoon vanilla extract


  • In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm.
Nutrition Facts
1 each: 436 calories, 9g fat (5g saturated fat), 22mg cholesterol, 328mg sodium, 82g carbohydrate (38g sugars, 2g fiber), 7g protein.
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Average Rating:
  • sassiebrat
    Aug 7, 2020

    Loved these! The dough was not dry and bread-y. I left out the coffee. I will be making these again. Any suggestions what else this dough can make? Thanks!!!

  • Shalisha
    Apr 16, 2020

    So Delicious!! Best flavor, just the right amount of coffee flavor mixed with the sweet icing. The rolls are so flaky and buttery. This is the best recipe. This will be a stable in my home now.

  • tammycookblogsbooks
    Jul 23, 2019

    These turned out great. This is the best dough recipe I have ever had. The coffee flavor was too strong for our family so I will be making them as just regular cinnamon rolls. These beat out my recipe I have used for 28 years!

  • fotobydede
    Oct 22, 2017

    These were delicious! My store only had vanilla cappuccino and it worked fine. Not sure I actually needed to use it as I'm not sure you could taste it that much but now I'll have it for vanilla cappuccinos. This will definitely be my go to recipe for cinnamon rolls.

  • key-ko
    May 23, 2015

    Best dough ever ! ! I love it !

  • rwippel
    Feb 19, 2015

    These might possibly be the best things I've ever eaten! I had French Vanilla mix on hand, so I used that as oppose to the cappuccino mix. It was a great combo with the vanilla extract. Also, the icing needed more milk than the recipe called for. These were ooey, gooey, and delicious, everything you look for in a cinnamon roll.

  • Marie5210
    Nov 14, 2014

    They are delicious.

  • LindaGrigsby
    Nov 8, 2014

    Sounds like a good dough with the buttermilk. I'm going to try these but may use cocoa powder, along with the coffee granules instead of the cinnamon.

  • krazykatz
    Jun 24, 2013

    No comment left

  • Danipooh02
    Nov 1, 2012

    These are literally 'eye rolling' good! Our family loves coffee, and this recipe is a perfect combination of flavors. This recipe is a keeper!