Coppa Cinnamon Rolls

Makes ~eight rolls

This recipe was first developed by our founding baker, Nancy Hemenway, and refined by all of our bakers since. The version below has been adapted to the home kitchen by our pastry chef, Stephanie Cutshall. We hope you enjoy and it and we'd love your feedback!



1 tablespoon active dry yeast
2 ¼ cups buttermilk
8 cups all-purpose flour
1 tablespoon salt
¼ cup sugar
¾ teaspoon baking soda
½ cup canola oil
2 eggs


½ stick butter, melted
¾ cup brown sugar
¾ cup granulated sugar
1 1/2 tablespoon cinnamon
Pinch of kosher salt



1 cup cream cheese
2 cups powdered sugar
Pinch of kosher salt
1 teaspoon vanilla extract
½ cup heavy cream


     For the dough:

  1. Warm buttermilk to 105 degrees and sprinkle in yeast to dissolve. Wait 5-10 min until foamy.
  2. In standing mixer, add yeast mixture, flour, sugar, salt, eggs, baking soda, and oil
  3. Mix on medium speed with dough hook for 15 min
  4. Put dough in a greased bowl and cover. Let rise until doubled. 1-1.5 hours
  5. On well-floured surface, roll out dough into rectangle roughly 12x16 inches
  6. Melt butter and spread on dough. Mix together cinnamon and sugars and sprinkle on dough.
  7. Roll dough into log starting on long side so it's roughly 16 inches long.
  8. Slice into 2 inch rolls. Place rolls on parchment lined baking sheet almost touching each other.
  9. Cover with plastic wrap and let rise until nice and puffed. About 30-45 minutes
  10. Bake at 350 15-18 minutes or until thermometer reads 190-200
    For the frosting
  1. Beat cream cheese, cream, and vanilla in standing mixer with paddle until creamy
  2. Add sugar and beat until fluffy

Once rolls have cooled, add frosting and enjoy!

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