Why You’ll Love Iced Cinnamon Roll Latte with Cream Cheese Cold Foam Recipe
I love how this latte gives me sweet bakery-inspired flavor without requiring complicated ingredients. The homemade syrup brings together brown sugar, cinnamon, and vanilla, while the espresso keeps the drink rich and balanced.
The cream cheese cold foam is my favorite part because it adds a creamy, slightly tangy finish. I also like how customizable the drink is. I can adjust the amount of syrup, choose my favorite milk, use espresso or strong brewed coffee, and add different toppings depending on what I am craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Brown Sugar Cinnamon Syrup:
½ cup water
½ cup brown sugar
1 cinnamon stick (or 1 teaspoon ground cinnamon)
½ teaspoon vanilla extract or 1 vanilla bean
For the Latte:
2 shots espresso (or ½ cup strong brewed coffee)
¾ cup milk of choice (whole, oat, almond, etc.)
Ice
For the Cream Cheese Cold Foam:
2 oz cream cheese, softened
2 tablespoons powdered sugar
¼ cup milk
½ cup heavy cream
Directions
I begin by preparing the brown sugar cinnamon syrup. In a small saucepan over medium heat, I combine the water, brown sugar, and cinnamon. I stir until the brown sugar has dissolved, then let the mixture simmer for about 5 minutes so the cinnamon flavor has time to infuse into the syrup.
I remove the saucepan from the heat and stir in the vanilla extract. If I use a cinnamon stick, I remove it before storing or using the syrup. I let the syrup cool before assembling my iced latte.
Next, I prepare 2 shots of espresso or ½ cup of strong brewed coffee. I can use an espresso machine, Moka pot, Aeropress, or my preferred coffee-making method. I let the coffee cool slightly so it does not immediately melt all of my ice.
For the cream cheese cold foam, I place the softened cream cheese and powdered sugar in a bowl and beat them together until smooth. I add the milk and heavy cream, then whip the mixture until soft peaks form. I can use a handheld milk frother or a small electric mixer. I aim for a thick but still pourable consistency that resembles creamy cinnamon roll frosting.
To assemble the latte, I fill a tall glass with ice. I add 1 to 2 tablespoons of the cinnamon syrup, adjusting the amount depending on how sweet I want my drink.
I pour the milk over the ice and syrup, followed by the freshly brewed espresso. Pouring the espresso carefully helps me create an attractive layered appearance.
Finally, I gently spoon or pour the cream cheese cold foam over the top. I can finish my latte with a sprinkle of ground cinnamon or brown sugar for an extra touch of cinnamon roll flavor.
Servings and Timing
This recipe makes approximately 1 large iced latte, with extra brown sugar cinnamon syrup that I can refrigerate and use for additional drinks.
I allow about 10 minutes to prepare and simmer the cinnamon syrup, plus several minutes for it to cool. Brewing the espresso, preparing the cold foam, and assembling the drink takes me approximately another 5 to 10 minutes. I plan on about 15 to 20 minutes of active preparation time overall, plus cooling time for the syrup.
Variations
I can make this latte sweeter by adding extra brown sugar cinnamon syrup, or I can use less syrup when I want the espresso flavor to stand out more.
For a dairy-free latte base, I can use oat, almond, or another milk alternative in the drink. If I want the entire recipe dairy-free, I also need suitable dairy-free alternatives for the cream cheese, milk, and heavy cream used in the cold foam.
I sometimes use strong brewed coffee instead of espresso when I do not have an espresso machine. I make the coffee strong so its flavor does not disappear beneath the milk, syrup, and cold foam.
For more cinnamon flavor, I sprinkle ground cinnamon over the finished cold foam. I can also add a small amount of cinnamon syrup directly to the cold foam for extra sweetness and spice.
When I want a warmer flavor profile, I can add a tiny pinch of nutmeg to the syrup. For a stronger vanilla flavor, I can increase the vanilla presence while keeping the cinnamon and brown sugar as the dominant flavors.
Storage/Reheating
I prefer assembling this latte immediately before drinking it because the ice, espresso, milk, and cold foam have the best texture when freshly combined.
I can prepare the brown sugar cinnamon syrup ahead of time and keep it in a sealed jar or airtight container in the refrigerator for up to two weeks. This makes future iced lattes much quicker to assemble.
I keep leftover cream cheese cold foam refrigerated in a tightly covered container. If it loses some of its fluffy consistency, I whisk or froth it again briefly before using it.
Since this is an iced drink, I do not reheat the assembled latte. If I want to prepare components ahead, I store them separately and assemble a fresh drink over ice when I am ready to serve it.
FAQs
Can I make an Iced Cinnamon Roll Latte without an espresso machine?
Yes. I use ½ cup of strong brewed coffee when espresso is not available. I prefer making the coffee stronger than usual so I still get a noticeable coffee flavor after adding milk, syrup, and cold foam.
How much cinnamon syrup should I add?
I usually start with 1 tablespoon and taste the latte before adding more. I can increase it to 2 tablespoons or adjust it further depending on how sweet and cinnamon-forward I want the drink.
Can I make the cinnamon syrup ahead of time?
Yes. I like making the syrup ahead because it makes assembling my latte much faster. I store it in a sealed jar in the refrigerator for up to two weeks.
Can I use ground cinnamon instead of a cinnamon stick?
Yes. I can use 1 teaspoon ground cinnamon instead of the cinnamon stick. A cinnamon stick gives me an infused cinnamon flavor, while ground cinnamon can create a slightly different texture and appearance.
Why is my cream cheese cold foam lumpy?
I make sure my cream cheese is softened before mixing it with the powdered sugar. I beat those two ingredients until completely smooth before gradually incorporating the milk and heavy cream.
How thick should the cream cheese cold foam be?
I whip it until it forms soft peaks while remaining pourable. I want it thick enough to sit on top of my latte but soft enough to gradually blend into the drink as I sip it.
Can I use a milk frother for the cold foam?
Yes. I can use a handheld milk frother to whip the cold foam. A small electric mixer also works well, especially when I want a thicker and fluffier consistency.
Can I make this latte dairy-free?
I can easily use oat milk, almond milk, or another non-dairy milk in the latte itself. For a completely dairy-free version, I also use dairy-free alternatives for the cream cheese, milk, and heavy cream in the cold foam.
Should I let the espresso cool before adding it?
I let my espresso cool slightly before pouring it over the ice. This helps prevent the ice from melting too quickly and keeps my latte colder and less diluted.
What can I put on top of an Iced Cinnamon Roll Latte?
I like finishing mine with a light sprinkle of ground cinnamon or brown sugar. I can also keep the topping simple and let the thick cream cheese cold foam provide the finishing touch.
Conclusion
I love how this Iced Cinnamon Roll Latte with Cream Cheese Cold Foam combines the comforting flavors of a freshly frosted cinnamon roll with a refreshing iced coffee. The brown sugar cinnamon syrup provides warm sweetness, the espresso adds richness, and the cream cheese cold foam creates a smooth, decadent finish.
A refreshing iced latte made with espresso, homemade brown sugar cinnamon syrup, creamy milk, and a thick cream cheese cold foam inspired by cinnamon roll frosting.
Ingredients
½ cup water
½ cup brown sugar
1 cinnamon stick (or 1 teaspoon ground cinnamon)
½ teaspoon vanilla extract or 1 vanilla bean
2 shots espresso (or ½ cup strong brewed coffee)
¾ cup milk of choice (whole, oat, almond, etc.)
Ice
2 oz cream cheese, softened
2 tablespoons powdered sugar
¼ cup milk
½ cup heavy cream
Ground cinnamon or brown sugar, optional, for topping
Instructions
Prepare the brown sugar cinnamon syrup by combining the water, brown sugar, and cinnamon in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for about 5 minutes.
Remove the syrup from the heat and stir in the vanilla extract. If using a cinnamon stick, remove it. Allow the syrup to cool before assembling the latte.
Brew 2 shots of espresso or ½ cup strong brewed coffee and allow it to cool slightly.
To make the cream cheese cold foam, beat the softened cream cheese and powdered sugar together until completely smooth.
Add the milk and heavy cream to the cream cheese mixture. Whip with a handheld milk frother or electric mixer until soft peaks form and the foam is thick but still pourable.
Fill a tall glass with ice and add 1 to 2 tablespoons of the cooled brown sugar cinnamon syrup, adjusting to taste.
Pour ¾ cup milk over the ice and syrup, then carefully pour in the espresso or strong brewed coffee.
Gently spoon or pour the cream cheese cold foam over the latte.
Finish with a sprinkle of ground cinnamon or brown sugar, if desired, and serve immediately.
Notes
The syrup recipe makes more than needed for one latte and can be refrigerated in a sealed container for up to two weeks.
Start with 1 tablespoon of cinnamon syrup and add more for a sweeter, more cinnamon-forward drink.
Strong brewed coffee can replace espresso when an espresso machine is unavailable.
Soften the cream cheese before whipping to help prevent lumps in the cold foam.
The cold foam should form soft peaks while remaining pourable enough to sit smoothly over the latte.
Oat, almond, or another non-dairy milk can be used for the latte. Use dairy-free cream cheese and heavy cream alternatives for a fully dairy-free version.
A pinch of nutmeg can be added to the syrup for extra warmth.
Store leftover cold foam covered in the refrigerator and briefly whisk or froth it again before using.
For the best texture, assemble the iced latte immediately before serving.
