Coffee Cinnamon Rolls

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Coffee Cinnamon Rolls

Prep Time: 10 min
Cook Time: 35-40 min
Total Time: 50 min
Yields: 10 cinnamon rolls

How to Make Coffee Cinnamon Rolls

Ingredients for a dessert recipe, including cinnamon rolls, chopped pecans, milk, brown sugar, butter, cinnamon, and vanilla extract on a marble surface.

Ingredients:

  • 2 cans refrigerated cinnamon rolls (e.g., Pillsbury Grands)
  • ½ cup heavy cream
  • ¼ cup strong brewed coffee
  • 8 tablespoons (1 stick) butter
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • Optional: 1 cup chopped pecans or walnuts

Step-by-Step Guide

1. Preheat & Prepare:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Arrange the Rolls:

Place the cinnamon rolls in the prepared dish, spacing them slightly apart.

3. Add Cream & Coffee:

In a measuring cup, mix the heavy cream and brewed coffee.

Pour this mixture evenly over and around the cinnamon rolls, ensuring the bottom of the pan is covered.

  • Clear glass cups on a marble surface, one with dark coffee and the other with white milk, viewed from above.
  • A glass measuring cup filled with a creamy liquid and a metal spoon inside, placed on a marble surface. Part of a plate with a pastry is visible in the corner.
  • Unbaked cinnamon rolls arranged in a white rectangular baking dish on a marble countertop, with a small bowl of glaze in the corner.
  • Pouring cream over uncooked cinnamon rolls arranged in a white baking dish on a marble surface.
  • Unbaked cinnamon rolls in a white rectangular baking dish on a marble surface.

4. Prepare the Topping:

In a saucepan over medium heat, melt the butter.

Stir in the brown sugar and cinnamon until well combined.

If using nuts, fold them in.

  • A saucepan with two sticks of butter on a marble countertop, with a partial view of a plate containing baked cinnamon rolls in the top left corner.
  • Melted butter in a saucepan on a marble surface, near a plate with unbaked cinnamon rolls.
  • Glass bowl of brown sugar held above a saucepan of melted butter on a marble countertop.
  • A saucepan on a marble counter contains melting brown sugar and butter. Partially visible cinnamon rolls are on a plate nearby.
  • A glass bowl of cinnamon being added to a saucepan containing melted butter and brown sugar.
  • Saucepan with melted butter, brown sugar, and cinnamon on a marble countertop, next to a plate with a portion of a cinnamon roll.
  • A saucepan filled with brown liquid sits on a marble surface.
  • Chopped pecans are being poured from a transparent bowl into a saucepan containing a brown liquid on a marble countertop.
  • A saucepan filled with pecans and a brown liquid mixture on a marble countertop, partially showing a plate of pastries in the top left corner.
  • A saucepan with pecans in a caramel mixture on a marble countertop, next to a white plate of cinnamon rolls.

5. Top the Rolls:

Spoon the butter mixture evenly over the cinnamon rolls.

  • Five cinnamon rolls in a white dish, one topped with pecans and caramel sauce.
  • A baking dish with unbaked cinnamon rolls, some topped with pecans and glaze. A spoon with pecan topping hovers above. A bowl with pecan topping is nearby.
  • Eight meringue nests topped with a brown sauce and pecan pieces arranged in a white rectangular dish.
  • Eight unbaked cinnamon rolls topped with pecans and brown sugar mixture in a white rectangular baking dish on a marble surface.

6. Bake:

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 5-10 minutes, or until the rolls are golden brown and cooked through.

7. Prepare the Icing:

While the rolls are baking, take the included icing packets and mix in 2-4 teaspoons of strong brewed coffee until smooth.

8. Frost & Serve:

Once the cinnamon rolls are out of the oven, spread the coffee-infused icing over the warm rolls.

Serve immediately and enjoy!

A white baking dish filled with sticky buns topped with pecans and glazed icing. A small bowl of coffee beans is beside the dish on a wooden table with a brown cloth.

Coffee-Infused Cinnamon Rolls

Print Recipe
A pecan cinnamon roll with glaze being lifted from a baking dish filled with more rolls.
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

Ingredients

  • 2 cans Refrigerated cinnamon rolls (e.g., Pillsbury Grands)
  • 1/2 cup Heavy cream
  • 1/4 cup Strong brewed coffee
  • 8 tbsp (1 stick) butter
  • 1 cup Brown sugar
  • 2 tsp Ground cinnamon
  • 1 cup Chopped pecans or walnuts (optional)

Instructions

  • Preheat & Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  • Arrange the Rolls: Place the cinnamon rolls in the prepared dish, spacing them slightly apart.
  • Add Cream & Coffee: In a measuring cup, mix the heavy cream and brewed coffee. Pour this mixture evenly over and around the cinnamon rolls, ensuring the bottom of the pan is covered.
  • Prepare the Topping: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cinnamon until well combined. If using nuts, fold them in.
  • Top the Rolls: Spoon the butter mixture evenly over the cinnamon rolls.
  • Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the rolls are golden brown and cooked through.
  • Prepare the Icing: While the rolls are baking, take the included icing packets and mix in 2-4 teaspoons of strong brewed coffee until smooth.
  • Frost & Serve: Once the cinnamon rolls are out of the oven, spread the coffee-infused icing over the warm rolls. Serve immediately and enjoy!
Servings: 10 cinnamon rolls

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