September 15, 2026

Coffee and Amarula Cinnamon Rolls Recipe

Average Calories Per Serving: 875

Serves:

Cooking Time:

< 30 min

These Coffee and Amarula Cinnamon Rolls put a decadent twist on a classic cinnamon rolls recipe, with a brown sugar, cinnamon and coffee filling wrapped in soft homemade dough. Finish them with a creamy LANCEWOOD® Cream Cheese, coffee and Amarula glaze, caramel sauce and crushed Oreos.

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Coffee gives these homemade cinnamon rolls an extra layer of flavour, complementing the classic combination of cinnamon and brown sugar in every swirl. The soft yeast dough is rolled with a buttery coffee and cinnamon filling before being baked until beautifully golden.

What really sets this cinnamon rolls recipe apart is the topping. LANCEWOOD® Medium Fat Cream Cheese creates a smooth, creamy base for a coffee and Amarula glaze that is spread generously over the rolls while they are still warm. A final drizzle of caramel sauce and sprinkle of crushed Oreos adds extra texture and turns them into a dessert-worthy bake.

If you’re learning how to make cinnamon rolls, the key is giving the dough enough time to rise and kneading it until smooth and elastic. A second proof after shaping helps the individual rolls rise before they go into the oven.

Serve these coffee and Amarula cinnamon rolls as part of a weekend baking spread, an after-dinner treat or when you need something a little more indulgent for a special occasion. They’re also a delicious addition to your collection of easy dessert recipes and South African dessert ideas, with Amarula giving the familiar cinnamon roll a distinctly local twist.

FAQs

What makes Coffee and Amarula Cinnamon Rolls different?

These cinnamon rolls include instant coffee in both the brown sugar and cinnamon filling and the cream cheese glaze. Amarula is added to the glaze, while caramel sauce and crushed Oreos provide the finishing touch.

How do you make cinnamon rolls soft and fluffy?

For soft cinnamon rolls, knead the dough until it is smooth and elastic, then allow it to rise until doubled in size. After shaping the rolls, give them a second proof for approximately 30 minutes before baking at 170°C.

What does Amarula add to cinnamon rolls?

Amarula adds a rich cream-liqueur flavour to the coffee cream cheese glaze. Combined with coffee, LANCEWOOD® Medium Fat Cream Cheese and icing sugar, it creates a creamy topping that complements the cinnamon and brown sugar filling.

Why is cream cheese used in cinnamon roll glaze?

Cream cheese creates a thick, smooth and creamy glaze while helping to balance the sweetness of the icing sugar and caramel. In this recipe, LANCEWOOD® Medium Fat Cream Cheese also provides the base for the coffee and Amarula flavours.

What temperature should cinnamon rolls be baked at?

These Coffee and Amarula Cinnamon Rolls are baked at 170°C for approximately 25–30 minutes, or until the rolls are golden brown and cooked through. Allowing them to proof before baking helps create their soft, risen texture.

Ingredients:

Dough:

480 g cake flour
1 packet instant yeast
1½ tsp salt
1 cup full-cream milk
75 g butter
75 g sugar
1 large egg

Filling

120 g butter, melted
140 g brown sugar
3 tsp instant coffee
1½ tbsp ground cinnamon

Coffee and Amarula Glaze

230 g Lancewood Medium Fat Cream Cheese, softened or at room temperature
90 g butter, softened
¾ cup icing sugar
¼ cup Amarula
1 tbsp instant coffee
2 tbsp hot water

To decorate

¾ cup caramel sauce
6 Oreos, crushed

Method

Combine the flour, instant yeast and salt in a large bowl
In a separate bowl or jug, combine the milk, butter and sugar and warm gently until the butter has melted and the sugar has dissolved and the mixture is just lukewarm. Beat in the egg
Add the wet ingredients to the dry ingredients and mix well until a soft dough forms
Knead the dough by hand or using the dough hook of a stand mixer until smooth and elastic, 5-10 minutes. Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size
For the filling, combine the melted butter, brown sugar, instant coffee and cinnamon and chill until needed
Roll the dough out into a large rectangle, approximately 30 x 45 cm, on a lightly floured surface. Spread the coffee and cinnamon filling evenly over the dough
Roll the dough up tightly from the long side and cut into 15 equal rolls. Arrange in a greased baking dish, cover and set aside to proof until risen, about 30 minutes.
Preheat the oven to 170°C. Bake for 25–30 minutes, or until golden brown and cooked through
For the glaze, dissolve the instant coffee in the hot water and set aside to cool slightly. Beat the cream cheese and butter together until smooth. Add the icing sugar, Amarula and dissolved coffee and beat until smooth and creamy
Spread the glaze over the warm cinnamon rolls
Drizzle over the toffee sauce and decorate with crushed Oreos.