Cappuccino Cinnamon Rolls

Rolls & Buns

The perfect roll to enjoy with your morning coffee.





12 rolls

Prep Time

25 minutes

Rise Time

1 hour, 40 minutes

Bake Time

25 to 28 minutes


  • 1/2 cup potato water OR water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 cup sour cream
  • 3/4 cup mashed potatoes
  • 3 eggs
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 4 to 5 cups all-purpose flour
  • Filling
  • 1/4 cup butter OR margarine, melted
  • 3/4 cup brown sugar
  • 4 teaspoons instant coffee
  • 2 teaspoons ground cinnamon
  • Icing
  • 1-1/2 cups powdered sugar
  • 2 tablespoons butter OR margarine, softened
  • 2 teaspoons cappuccino mix
  • 1/2 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk


Heat potato water until warm (100º to 110ºF).  Add yeast and allow to rest for 5 minutes. 

Combine sour cream, mashed potatoes, eggs, sugar, salt and yeast mixture in a large mixer bowl.  Gradually stir in enough flour to form a soft dough. 

Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Shape dough into a ball and place in a greased bowl, turning once to cover.  Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour. 

Roll dough into an 18 x 12-inch rectangle.  Brush with butter.  Combine brown sugar, coffee and cinnamon; sprinkle over dough to within 1/2 inch of edges. 

Roll up dough starting with the short end.  Pinch seam to seal.  Cut dough into 12 equal sized rolls.  Place rolls, cut side down, in a greased 9 x 13-inch baking pan.  Cover and let rise until doubled, about 30 to 40 minutes. 

Bake for 25 to 28 minutes or until golden brown, in a preheated 350ºF oven.  Cool pan on wire rack. 

Mix powdered sugar, butter, cappuccino, vanilla and milk in a small bowl until smooth.  Spread over warm rolls. 


Recipe Tip - Use instant mashed potatoes prepared without butter or salt in place of cooking and mashing fresh potatoes.