I’m a little obsessed with creating my own coffee shop drinks lately. I feel like everywhere I go there’s a coffee shop just around the corner calling my name to warm my frozen fingers while I run my errands. And each time I resist I promise myself to create my own coffee shop drink at home. After all it’s a heck of a lot cheaper and I can enjoy it in the quietness of my own home after all those errands have been done.
I’ve had this idea for a Cinnamon Roll Latte bouncing around in my head for a while. I had in my mind to top it with a beautiful swirl of whipped cream cheese and a drizzle of cinnamon roll syrup to seal the deal and then, bloop, down it sank into the cup. I was disappointed. Until I drank it. It was perfect. The flavour was just as I’d hoped – the vanilla scented dough, the cinnamon spiced brown sugar filling, the decadent cream cheese frosting, it was all there. This was a cinnamon roll in latte form.
My hubby was swooning after the first taste and said it was definitely Starbucks worthy and is his favourite coffee concoction that I have ever made. I call that success!
It’s definitely an indulgent cup. It has a thick creamy constancy, much like eggnog, and would be a great after dinner dessert coffee to serve friends over the holidays.
As a side note, I did experiment with lightening the cream cheese with additional whipped cream so that I could pipe it on top, but it lost it’s cream cheese flavour. So, although it may not look as perfectly as planned, I wouldn’t change a thing.
- ½ cup water
- ½ cup brown sugar
- 1 cinnamon stick
- pinch salt
- ½ teaspoon pure vanilla extract
- ½ cup spreadable cream cheese
- ¼ cup icing (confectioners) sugar
- 1 teaspoon vanilla
- ¾ cup whipping cream
- 1.5 tablespoons cinnamon roll syrup (or to taste)
- 2 fl. oz espresso (or ¼ cup very strong coffee)
- ½ cup steamed milk*
- large dollop of cream cheese “frosting”
- Stir together all ingredients, except for vanilla, in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Let cool 30 minutes before removing cinnamon stick. Store, covered, in the fridge. - makes enough for 6-8 lattes
- Beat cream cheese and icing sugar until smooth. Slowly beat in vanilla and cream, stopping to scrape down the side of the bowl as needed. Continue beating until stiff peaks form when beater is lifted. Cover and refrigerate until using (it should stay stable 1-2 days in the fridge). - makes enough for 6-8 lattes
- Stir together syrup and espresso. Top with steamed milk and cream cheese “frosting”. Stir. Top with a sprinkling of cinnamon if desired. - serves 1
- To steam the milk, place it in a small saucepan and whisk over medium heat until steaming.