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Caramel Macchiato Cinnamon Rolls

Ultra gooey cinnamon rolls with a touch of espresso to give it a hint of coffee!
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  • 2 pkg Grand cinnamon rolls
  • 3/4 cup unsalted butter
  • 1 1/2 cups packed brown sugar
  • 2 tsp vanilla extract
  • 1 1/4 cups heavy whipping cream
  • 1/2 tsp sea salt
  • 2 tsp instant espresso powder add an extra 1 teaspoon for a stronger coffee flavor


  • Preheat oven to 350 degrees F.
  • In a saucepan on medium-high heat, add butter, sugar, heavy cream, espresso powder, and vanilla. Bring to a boil, reduce heat and simmer for 1-2 minutes.
  • Cut the cinnamon rolls in half, (feel free to cut them in bite size pieces). Pour about 1/3 of the caramel mixture at the bottom of a non-stick bundt pan. Arrange the cinnamon rolls while drizzling some caramel sauce on every layer. You should have some sauce leftover.
  • Bake for 35-40 minutes or until golden brown. Let cool for 5-10 minutes. Carefully invert on a plate. Heat the caramel sauce just until pourable. about 20-30 seconds in the microwave. Pour over the cinnamon rolls. Serve warm and devour!