DRINK RECIPES

Cinnamon Roll Latte

Updated

A rich holiday latte flavored with a homemade brown sugar cinnamon syrup and topped with whipped cream cheese, like a cinnamon roll in a mug.

Prep
15 min
Cook
15 min
Total
1 hr
Yield
1 latte; the syrup and topping make enough for 6 to 8 lattes
Illustration of Cinnamon Roll Latte

This latte borrows every part of a cinnamon roll: a brown sugar syrup simmered with a cinnamon stick and vanilla, strong espresso and steamed milk, plus a spoonful of whipped cream cheese topping that melts into the cup like frosting. It is a cozy holiday drink from the KitchenSimplicity archive.

The syrup and topping are made ahead and keep in the fridge, so each latte takes only a few minutes. It is thick and indulgent, which makes it a good after-dinner coffee for guests during the Christmas season.

Tips

  • The syrup keeps in a sealed jar in the fridge for about 2 weeks; the cream cheese topping is best within 1 to 2 days.
  • The topping melts into the drink rather than floating on top, which is what gives the latte its creamy, frosting-like body.
  • For an iced version, stir the syrup into cooled espresso, add cold milk and ice, and top with a spoonful of the cream cheese topping.
  • A milk frother or espresso machine steam wand can replace the saucepan for the milk.

Cinnamon Roll Latte

Prep
15 min
Cook
15 min
Total
1 hr
Yield
1 latte; the syrup and topping make enough for 6 to 8 lattes

Ingredients

  • For the cinnamon roll syrup:
  • 1/2 cup water
  • 1/2 cup packed brown sugar (about 100 g)
  • 1 cinnamon stick
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • For the cream cheese topping:
  • 1/2 cup spreadable cream cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream, cold
  • For one latte:
  • 1 1/2 tablespoons cinnamon roll syrup, or to taste
  • 2 fl oz espresso (2 shots), or 1/4 cup very strong brewed coffee
  • 1/2 cup milk
  • 1 heaping spoonful of cream cheese topping
  • Ground cinnamon, for sprinkling (optional)

Steps

  1. Make the syrup: combine the water, brown sugar, cinnamon stick and salt in a small saucepan. Bring to a simmer over medium heat, then simmer gently for about 10 minutes, until slightly thickened.
  2. Take the pan off the heat and stir in the vanilla. Let the syrup cool for 30 minutes, then remove the cinnamon stick and pour the syrup into a jar. Refrigerate, covered.
  3. Make the topping: beat the cream cheese and powdered sugar with an electric mixer until smooth. With the mixer running, add the vanilla and then pour in the cream in a slow stream, scraping the bowl as needed. Keep beating until it holds stiff peaks. Cover and chill until needed.
  4. For each latte, heat the milk in a small saucepan over medium heat, whisking constantly, until it is steaming and a little foamy. Do not let it boil.
  5. Stir 1 1/2 tablespoons of syrup into the espresso in a mug. Pour in the hot milk.
  6. Add a generous spoonful of the cream cheese topping, stir it partly into the latte, dust with cinnamon if you like and serve right away.

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