Recipe: Starbucks Coffee Cinnabon

Starbucks Coffee Cinnabun
Starbucks Coffee Cinnabun

There's nothing more relaxing than a cinnamon roll and a cup of coffee on a Sunday morning. But wait; what if there was a way to combine those two delicious items? Its the Starbucks Coffee Cinnabon. I conducted a little experiment in the Baking Steel Test Kitchen and worked out this perfect combo using Starbucks coffee. Like lots of things at Baking Steel, we started with the No Kneed Pizza Dough Recipe. A 1:1 substitution of Starbucks coffee to water gave us the base. Then, all it took some cinnamon sugar filling and cream cheese frosting to bring it all together.

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Flour, Salt, Yeast and Starbucks
Flour, Salt, Yeast and Starbucks
Coffee pizza dough
Coffee pizza dough
coffee dough balls
coffee dough balls
coffee cinnabun roll
coffee cinnabun roll
starbucks cinnabuns
starbucks cinnabuns

Coffee Dough

No knead pizza dough recipe. Substitute water with Starbucks coffee. 1:1


3 3/4 cups all-purpose flour (500 grams) plus more for shaping dough

2 teaspoons fine sea salt (16 Grams)

1/4 teaspoon active dry yeast (1 Gram)

1 1/2 Cups (350 grams of water)


  1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.
  2. Next, add 1 gram (1/4 teaspoon) of active dry yeast
  3. Pour in 16 grams (2 teaspoons) of fine sea salt.
  4. Whisk all of the dry ingredients together in your mixing bowl.
  5. Gradually add 350 grams of water.
  6. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded and your dough looks similar to the pictures above, cover the bowl with a kitchen towel. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.
  7. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.
  8. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. Dough is ready, for more flavor, store in round container in fridge for 2-3 days.


½ cup brown sugar

1 tablespoon ground cinnamon

1 table spoon all-purpose flour

Mix all ingredients together, set aside


½ cup powdered sugar

2 tablespoons of cream cheese

1 teaspoon vanilla extract

¼ cup softened butter

  1. Combine all ingredients and mix with a hand mixer until smooth.
  2. Warm up pot of water and place mixture in it's bowl on top. Warm until mixture is easily spreadable.

To make the Coffee Cinnabons

  1. Preheat oven with Baking Steel on top rack at 400 F
  2. Remove dough from fridge 1 hour before baking and let rest to room temp. about 1 hour.
  3. Stretch out dough into a rectangle 14 x 8 inches
  4. Place dough long side facing you. Distribute butter all over the surface.
  5. Place filling on top, leaving about 1 inch around the perimeter
  6. Fold up the border of the dough nearest you and then continue to roll up as you would a stromboli or jelly roll. Turn the roll seam side up and stretch the edge of the dough over to compact the roll as much as possible. Press on the seam to seal and pinch it closed. Pinch and close the ends
  7. Brush the top with olive oil or butter.
  8. Carefully launch on to the Baking Steel and bake for 10 minutes.
  9. Remove from oven and let cool on cooling rack.
  10. Slice 1 inch pieces, placing cut side down.
  11. With a fork, carefully paint on the warm frosting.



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