Cinnamon Roll Cappuccino Recipe

Brew espresso

Pull two fresh shots of espresso (about 2 oz total). If you don't have an espresso machine, brew 2 oz very strong coffee using Moka pot or concentrated pour-over.

Heat and flavor milk

Pour 10 oz milk into a small saucepan and warm over medium-low heat until steaming (around 150°F / 65°C) — do not boil. Stir in 1.5 tbsp cinnamon syrup and 1 tsp vanilla extract until fully incorporated.

Froth milk

Using a milk frother, steam wand, or handheld frother, froth the warmed, flavored milk until you have a velvety microfoam with about 1/3 of the volume as foam. Aim for a smooth texture similar to a cappuccino (roughly equal parts espresso, steamed milk, foam).

Combine

Pour the two espresso shots into a pre-warmed 10–12 oz cup. Pour the steamed milk over the espresso, holding back foam with a spoon, then spoon the microfoam on top to form a cappuccino layer.

Make cinnamon crumble

In a small bowl, combine 1 tsp softened cream cheese and 1 tsp hot water; whisk until smooth. Add 1 tsp butter, 1 tsp brown sugar, 1 tsp ground cinnamon and 1 tbsp powdered sugar. Mix to form a slightly thick, spreadable crumble/sauce. The texture should be grainy like cinnamon-sugar topping but slightly creamy from the cream cheese and butter.

Warm topping (optional)

If you prefer the topping warm and melded, microwave the mixture for 8–10 seconds or gently warm in a spoon over hot water for 10–15 seconds — do not overheat. Stir before using.

Top cappuccino

Using the back of a spoon, dollop the cinnamon roll topping onto the foam, spreading lightly so it rests on the surface. You should use most of the mixture but leave a little for future use if desired.

Dust 1/4 tsp ground cinnamon over the foam and topping for aroma and visual appeal.

Place a cinnamon stick on the cup rim or into the drink for stirring and presentation.