Salted Caramel Espresso Cinnamon Rolls (Soft, Gooey + Espresso Cream Cheese Frosting)

Okay, friends, if there’s ever been a time to treat yourself before your coffee, THIS is it. These Salted Caramel Espresso Cinnamon Rolls are basically my dream morning wrapped up in a spiral. Picture soft, pillowy dough infused with espresso, a buttery cinnamon sugar filling, gooey salted caramel in every bite, and a dreamy cream cheese frosting with a hint of coffee magic.

It’s no secret that I am OBSESSED with cinnamon rolls, and this flavor might be my favorite one yet. The espresso doesn’t make them taste like a cup of coffee. It just makes the caramel taste richer and the cinnamon taste warmer. So many of you have told me these are perfectly balanced and not overly sweet, and that the frosting brings it all together.

They’re fancy enough to impress at brunch but still SO approachable. You can even assemble them the night before and bake them fresh in the morning, which makes them perfect for Thanksgiving weekend, Christmas morning, or bringing to work. (One reader said the girls at her office were in LOVE!)

P.S. Don’t skip the two optional extras! Sprinkling a little of the cinnamon sugar espresso mixture in the bottom of the pan and pouring warm heavy cream over the rolls before baking makes them unbelievably gooey.

Ingredients Needed

For the Dough

• Warm Milk: Warm milk wakes up the yeast so the dough can rise. It also gives the rolls a soft, tender crumb that tastes bakery level. Temperature is key here. Too hot and it kills the yeast, too cold and the yeast won’t activate, so aim for 100 to 110°F.
• Active Dry Yeast: Yeast is the magic behind soft, fluffy, airy cinnamon rolls. When it hits the warm milk, it gets foamy and starts working. That rise is what gives the rolls their pillowy texture. Make sure yours is fresh!
• Granulated Sugar: Sugar feeds the yeast and helps the dough rise. It adds a hint of sweetness right into the dough. It also helps the tops bake up golden brown.
• Unsalted Butter: Melted butter makes the dough rich and tender. It gives you that soft, melt in your mouth texture. Let it cool slightly before adding it so it doesn’t hurt the yeast.
• Instant Espresso: This is the secret ingredient! A tablespoon in the dough adds a subtle coffee flavor that makes the cinnamon and caramel taste deeper and richer. It won’t make the rolls taste like straight coffee. I use DeLallo instant espresso powder.
• Eggs: Eggs add structure, richness, and tenderness. They help the dough hold together and bake up soft and fluffy. Room temperature eggs mix in best.
• Vanilla Extract: Vanilla rounds out all the flavors in the dough. It pairs perfectly with cinnamon, caramel, and espresso. It also ties the rolls to the frosting so every bite tastes cozy.
• Bread Flour: Bread flour has more protein than all-purpose flour, which gives the rolls a soft, chewy, bakery-style texture. It also helps them rise tall and hold those pretty swirls. Spoon and level it so you don’t add too much.
• Salt: Salt balances the sweetness so nothing tastes too sugary. It brings out the butter, cinnamon, espresso, and caramel. It also strengthens the dough.

For the Filling

• Softened Butter: Butter helps the cinnamon sugar cling to the dough. It melts into that gooey, rich swirl as the rolls bake. Make sure it’s soft enough to spread easily.
• Salted Caramel: A layer of salted caramel inside the rolls is what makes these SO special. It melts into sticky pockets of sweet and salty flavor in every spiral. Use store-bought or my 4 Ingredient Homemade Salted Caramel Sauce, which readers say is to die for!
• Brown Sugar: Brown sugar keeps the filling soft and gooey. Its molasses flavor adds a deep caramel note that’s perfect with espresso. It caramelizes a little as it bakes for those sticky, rich layers.
• Instant Espresso: A teaspoon in the filling carries that coffee flavor right into the swirl. It makes the brown sugar taste like coffee shop caramel. Mix it in with the cinnamon sugar so it spreads evenly.
• Ground Cinnamon: The classic! Cinnamon makes these rolls warm, cozy, and nostalgic. It also makes your kitchen smell INSANE while they bake.

For the Espresso Cream Cheese Frosting

• Cream Cheese: Cream cheese makes the frosting tangy, rich, and creamy. It balances the sweet caramel filling. Use full fat, block-style cream cheese that’s fully softened.
• Unsalted Butter: Softened butter makes the frosting fluffy and smooth. It gives it that classic bakery taste. Room temperature butter blends in without lumps.
• Instant Espresso: Just a teaspoon gives the frosting a hint of coffee magic. It ties the whole roll together. Dissolve it in the milk first so there are no specks.
• Milk: A splash of milk thins the frosting so it’s easy to spread. Add it slowly until you like the texture.
• Powdered Sugar: Powdered sugar sweetens and thickens the frosting. It dissolves right into the cream cheese and butter for a silky finish. Sift it if yours is lumpy.

Optional Extras (Highly Recommended!)

• Cinnamon Sugar Espresso Mixture for the Pan: Save 2 tablespoons of the filling mixture and sprinkle it in the bottom of the pan. It melts into a caramelized, gooey layer under the rolls.
• Heavy Cream: Pouring ¼ cup of warm heavy cream over the rolls right before baking makes them extra soft and gooey. It’s my favorite bakery trick!
• Extra Salted Caramel: For drizzling over the frosted rolls. Because more caramel is always the answer.

Substitutions and Modifications

• Milk: Use any milk you like, dairy or plant based.
• Butter: Plant based butter works if you want these more dairy friendly.
• Flour: All-purpose flour can replace the bread flour. The rolls will be just slightly less chewy.
• Caramel: Swap in dulce de leche or your favorite store-bought caramel sauce.
• Frosting: Use mascarpone instead of cream cheese for a milder, creamier frosting.
• Espresso: No instant espresso? Use the same amount of espresso powder or instant coffee granules. Skip brewed coffee, since the extra liquid makes the filling and frosting runny.
• Decaf: Use decaf instant espresso or decaf instant coffee for all the flavor without the caffeine.

Why You’ll Love This Recipe

• Coffee Shop Flavor at Home: Espresso in the dough, filling, AND frosting, plus gooey salted caramel in every swirl.
• Soft, Gooey, Bakery-Style Rolls: Big, fluffy, pillowy rolls that readers say are “not overly sweet” and “the BEST cinnamon rolls ever.”
• Make Ahead Friendly: Assemble them the night before and bake fresh in the morning. Perfect for holiday brunch!

Equipment Needed

• Stand mixer with dough hook (optional): Makes kneading the dough easier and more hands off.
• Rolling pin: Helps spread the dough into an even rectangle.
• 9×13 inch baking dish: Holds all 12 rolls snugly so they bake up tall and soft.
• Mixing bowls: For the dough, filling, and frosting.
• Measuring cups and spoons: For accurate, repeatable measurements.
• Sharp knife or pizza cutter: For cutting the dough into even strips.

Salted Caramel Espresso Cinnamon Rolls Recipe | Sweet & Gooey Breakfast Treat

Indulge in these Salted Caramel Espresso Cinnamon Rolls! Soft, fluffy, and topped with a rich cream cheese espresso frosting and gooey salted caramel, these cinnamon rolls are the ultimate breakfast or brunch treat.

Print Recipe Pin Rate

Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 12 rolls

Video

Ingredients

For the Dough

• 1 cup (236.59 ml) warm milk 100-110°F
• 3 teaspoons (3 teaspoons) active dry yeast 1 packet
• ⅓ cup (66.67 g) granulated sugar
• ⅓ cup (75.67 g) unsalted butter, melted
• 1 tablespoon (1 tablespoon) instant espresso
• 2 large (2 large) eggs
• 1 teaspoon (4 g) vanilla extract
• 4 cups (500 g) bread flour
• 1 teaspoon (6 g) salt

For the Filling

• 2 tablespoons (28 g) unsalted butter, softened
• 2 tablespoons (24 g) salted caramel – store bought OR use my super easy recipe!
• 1 cup (220 g) brown sugar
• 1 teaspoon (1 g) instant espresso
• 1 ½ tablespoons (12 g) ground cinnamon

For the Frosting

• 8 ounces (226.8 g) cream cheese, softened
• ½ cup (113.5 g) unsalted butter, softened
• 1 teaspoon (4 g) vanilla extract
• 1 teaspoon (1 g) instant espresso
• 2 tablespoons (29.57 ml) milk
• 2 cups (240 g) powdered sugar

Optional Additions

• 2 tablespoons (29.57 g) cinnamon-sugar-espresso mixture for bottom pan
• ¼ cup (59.15 ml) heavy cream poured over rolls before baking

Instructions

Make the Dough

• Activate the yeast. Warm the milk to 100 to 110°F. It should feel warm, not hot. Pour it into the bowl of a stand mixer, sprinkle the yeast on top, and let it bloom for 5 minutes. You’re looking for a foamy, bubbly top. That means your yeast is alive and ready!
• Mix the dough. Add the sugar, melted butter, eggs, vanilla, and instant espresso to the yeast mixture and mix until combined. Gradually add the bread flour and salt.
• Knead. Knead with the dough hook on medium speed for 8 to 10 minutes (or 10 to 12 minutes by hand on a floured surface) until the dough is smooth, elastic, and slightly tacky.
• First rise. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 60 to 90 minutes, until doubled in size. Don’t rush this one! A full rise is what makes the rolls ultra fluffy.

Fill and Shape

• Make the filling mixture. In a small bowl, mix the brown sugar, cinnamon, and 1 teaspoon of instant espresso. For extra gooey bottoms, sprinkle 2 tablespoons of this mixture into the bottom of a greased 9 x 13 inch baking dish.
• Roll and fill. Roll the dough out on a lightly floured surface into a 12 x 18 inch rectangle. Spread the softened butter over the whole surface, then spread or drizzle the salted caramel on top. Sprinkle the cinnamon sugar espresso mixture evenly over the dough and press it in gently.
• Cut and roll. Use a sharp knife or pizza cutter to slice the dough into 12 strips, about 1½ inches wide. Roll each strip into a spiral and place it seam side down in the pan.
• Second rise. Cover the rolls and let them rise for 30 to 45 minutes, until puffed. Preheat your oven to 350°F while they rise.

Bake and Frost

• Add the cream (optional). Right before baking, pour ¼ cup of warm heavy cream over the rolls. This is the trick for extra soft, gooey rolls!
• Bake. Bake for 20 to 25 minutes, until golden brown on top and cooked through in the center. Let them cool for about 5 minutes.
• Make the frosting. Stir the teaspoon of instant espresso into the milk until dissolved. Beat the cream cheese and butter until smooth and fluffy. Add the vanilla, espresso milk, and powdered sugar and beat until creamy.
• Frost and drizzle. Spread the frosting over the warm rolls so it melts into every swirl. Drizzle with extra salted caramel and ENJOY!

Storage Instructions

• Counter: Keep the rolls covered at room temperature for up to 2 days.
• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked, unfrosted rolls wrapped tightly for up to 2 months. You can also freeze unbaked rolls, tightly covered in the pan, for up to 2 months. Thaw overnight in the fridge, then let them rise at room temperature before baking.
• To Reheat: Microwave a roll for 15 to 20 seconds, or warm in a 300°F oven for 5 to 8 minutes.

Make Ahead for Christmas Morning and Holiday Brunch

These are MADE for holiday mornings. Here are my two favorite ways to prep them ahead:

Overnight Method 1: Refrigerate Before Baking (my favorite!)

1. Follow the recipe through shaping the rolls and placing them in the greased 9 x 13 inch pan.
2. Cover loosely with plastic wrap or foil and refrigerate overnight, up to 12 hours. The rolls rise slowly and develop even more flavor.
3. In the morning, let the rolls sit at room temperature for about 1 hour while the oven preheats to 350°F.
4. Pour on the warm heavy cream, bake for 20 to 25 minutes, then frost and drizzle with caramel.

Overnight Method 2: Bake, Reheat, and Frost the Next Day

1. Bake the rolls completely and let them cool.
2. Cover tightly and store at room temperature or in the fridge overnight.
3. The next day, warm the rolls in a 300°F oven for 8 to 10 minutes.
4. Frost the warm rolls and drizzle with extra salted caramel.

Tips and Tricks

• Don’t rush the rise. Let the dough fully double for ultra fluffy rolls. If your kitchen is cold, let it rise in the oven with just the light on.
• Use room temperature ingredients. Room temperature eggs and softened butter help the dough and frosting come together smoothly.
• Dissolve the espresso for the frosting. Stirring it into the milk first keeps the frosting silky with no coffee specks.
• Frost while warm. Frosting the rolls while they’re still slightly warm lets it melt into the swirls for the PERFECT bite.

Frequently Asked Questions

Do these cinnamon rolls taste strongly of coffee? No! The espresso is subtle. It makes the caramel and cinnamon taste richer and deeper, like a salted caramel latte in cinnamon roll form. Readers say they’re perfectly balanced and not overly sweet.

What kind of instant espresso should I use? I use DeLallo instant espresso powder. Any instant espresso or espresso powder works, and instant coffee granules work too.

Can I make these ahead of time? Yes! Assemble the rolls, cover, and refrigerate overnight, then bake in the morning. Or bake them fully and reheat the next day. Both methods are above.

Can I use store-bought caramel? Absolutely. Use a thick salted caramel sauce. If you have 15 minutes, my homemade salted caramel sauce only takes 4 ingredients and it’s SO worth it.

Do I have to use the heavy cream? It’s optional, but I highly recommend it. Pouring ¼ cup of warm heavy cream over the rolls before baking makes them extra soft and gooey.

Can I use all-purpose flour? Yes. All-purpose flour works, but bread flour gives you a chewier, taller, more bakery-style roll.

Can I freeze these cinnamon rolls? Yes! Freeze unbaked rolls tightly covered in the pan for up to 2 months. Thaw overnight in the fridge, then let them rise at room temperature before baking. You can also freeze baked, unfrosted rolls.

Why didn’t my dough rise? The milk was probably too hot or the yeast was old. Keep the milk between 100 and 110°F, and make sure the yeast gets foamy before you add the other ingredients.

More Cinnamon Rolls and Coffee Treats You’ll Love

It’s no secret that I’m obsessssssed with cinnamon rolls. Here are a few more favorites:

• Tiramisu Cinnamon Rolls
• The Ultimate Brown Butter Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Brown Butter Pumpkin Cinnamon Rolls
• Fluffy Biscoff Cinnamon Rolls
• Hot Cocoa Cinnamon Rolls
• Sugar Cookie Cinnamon Rolls
• Oreo Cinnamon Rolls
• Birthday Cake Cinnamon Rolls
• Mini Cinnamon Rolls
• Giant Cinnamon Roll Cake
• Single Serve Cinnamon Roll

Love the salted caramel and espresso combo? Try my Salted Caramel Espresso Cookies. And pour yourself something cozy to go with your rolls, like my Peppermint Mocha Latte, Homemade Pumpkin Spice Latte, or one of my Homemade Coffee Syrups.

Let’s Get Baking!

These Salted Caramel Espresso Cinnamon Rolls are the ultimate treat if you love coffee, cinnamon, and gooey, sweet things. Whether you’re making them for a slow weekend morning or to impress everyone at brunch, they’re soft, decadent, and seriously unforgettable. If you make them, snap a picture and tag me @munchiesbymallory on Instagram and TikTok so I can see your rolls in action! Happy baking, friends!