Cinnamon Rolls with Coffee Bourbon Glaze

Glazed cinnamon rolls

I’ve done something terrible. And by terrible, I mean ridiculously awesome. I’m sorry to torture you with this when there you are (probably), comfortably not thinking about fresh cinnamon rolls, ooey and gooey with their decadent cinnamon filling, slathered with a coffee bourbon glaze, and turning your kitchen into the smell of a heavenly bakery with that beautiful yeasted dough.

Oh boy, I really went off there…can you tell I’m in love? Seriously guys, these came out of the oven around 6PM yesterday and promptly turned into dinner….a three bun dinner. I regret nothing.

Rolled yeast dough

This feels like a “I’m sorry/you’re welcome” kind of recipe. They’re soooooo buttery, but they’re so heavenly. (Really, I labeled the frozen pans “Heaven.”)

Pans of cinnamon buns ready to go

This recipe makes a monster batch, which while I can understand your want to half it, I urge you not to. Once you’re all set up to make these little babies, it really only takes maybe ten minutes more to make the extra. And BONUS, you get to be the coolest person ever by giving away pans as gifts, OR you can be the best host ever and freeze the extra pans of rolls to have a delicious breakfast for guests at a moment’s notice. (I opted for the latter.)

Cinnamon buns

This recipe is pretty easy, you just need to set aside a good portion of your day to be in/around the kitchen. I promise you, every minute is totally worth it.


Here’s what I did:

Cinnamon Rolls with Coffee Bourbon Glaze

*recipe adapted from the Pioneer Woman

Stir and heat together in a large pot over medium heat to just below a boil (this is the pot we’ll use for the dough, so it needs to hold 9 cups of flour):

  • 1 quart whole milk
  • 1 c. vegetable oil
  • 1 c. sugar

Let the milk mixture cool until it’s just warm to the touch, about 45 minutes-1 hour. If the milk is too hot, it will kill the yeast.

Sprinkle evenly on top of the milk mixture and let sit for about 1 minute:

  • 2 packages Active Dry Yeast, 0.25 Ounce Packets

Stir in with a wooden spoon until just incorporated:

  • 8 c. all-purpose flour

Cover with a clean kitchen towel and let the dough rest in a warm place for 1 hour.

Remove the towel and stir in to combine (you may have to knead it a little):

  • 1 tsp. (heaping) baking powder
  • 1 tsp. (scant) baking soda
  • 1 Tbs. (heaping) salt

Use the dough right away or cover with plastic wrap and a heavy lid and refrigerate overnight (up to three days). (The heavy lid keeps the dough contained, otherwise, you’ll need to punch it down when it grows like crazy.)

Preheat the oven to 375°F.

To assemble, cut the dough in half, and remove one half onto a floured work surface. Roll the dough into a rectangle that is approximately 30”x 10” – the dough will be pretty thin.

For the filling, melt:

  • 1 ½ c. butter (3 sticks)

In another bowl, mix together:

  • 1 c. sugar
  • 1 c. brown sugar

For your first half of dough, pour and spread out ¾ cup of the melted butter. Then sprinkle 1 cup of the sugar mixture. Then sprinkle to cover the dough:

  • Generous amount of ground cinnamon

At this point, you can add chopped nuts or raisins if you’d like!

Slicing cinnamon rolls

Starting at the farthest corner from you, roll the dough tightly towards you, working your way across and back again until the whole roll is rolled. Then pinch the seam together.

Finagle a cutting board underneath the log if you’re worried about your counters or your knife. Butter your pans (about 7 disposable aluminum pans or any combination of baking dishes you prefer). Using a sharp knife, cut the log into ¾” slices, and place in your baking dish so that they fit snugly but have a little room.

You can cover the pans with plastic wrap, then foil and freeze them at this point.

Repeat this process with the other half of the dough. Let the pans rest for 15-20 minutes before baking. Bake at 375F for about 15 minutes, until they’re golden brown. Remove from the oven and let cool on a baking rack.

Half cinnamon raisin buns

While the rolls are baking, make the glaze.

Coffee Bourbon Glaze

*makes enough for three pans.

(I only baked 3 pans of rolls and froze the other four, so if you’re making all of them to give away as gifts, I would TRIPLE this recipe so that you have a little extra!)

In a bowl, whisk together

  • 2 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 Tbs. bourbon
  • 2 Tbs. strongly brewed coffee
  • ¼ c. milk
  • pinch of salt

Taste and add more ingredients as needed until it reaches your desired flavor and consistency.

As soon as you remove the rolls from the oven, pour the glaze alllllllllll over. ENJOY IMMEDIATELY!

Cinnamon bun single!

More delicious recipes over at Fiesta Fridayyy!


25 thoughts on “Cinnamon Rolls with Coffee Bourbon Glaze

  1. Pingback: Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener

  2. LOL, cinnamon rolls for dinner…I like the way you think! Delicious looking rolls and that coffee bourbon glaze is a wonderful change of pace. :) Thanks for sharing your recipe with the group at this weeks Fiesta Friday…yummy!

  3. Welcome to Fiesta Friday, and my my what a treat you’ve brought us all. Thanks so much, these are not going to last, so I’m glad you made a big batch :). This teases you like nothing I know, I’m drooling at the thought of taking a bite out of those luscious cinnamon rolls, and coffee bourbon also dancing in my mouth? It’s like I died and went to heaven. Great addition!

  4. Now that I know there are trays of cinnamon rolls awaiting my arrival, I see a trip to SF in the near future. I also expect to see some rolls when we are reunited in LA!

  5. Pingback: Spanish Chicken Marbella | the little artichoke

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