Infusing the icing of this classic cinnamon roll with a shot of espresso or coffee will send you into a fluffy, creamy and dreamy heaven. Looking to dazzle your guests? Look no further than this recipe! While this bread may seem like a culinary challenge, believe me, it's surprisingly easy to whip up and one you'll be eager to recreate!
Prep time: 2 hours
Bake time: 20 minutes
Total time: 2 hours and twenty minutes
The idea for this recipe came to me as I stared at my husbands espresso machine one morning (as I routinely do in my early morning daze) and I got reminded by him, once again, to make cinnamon rolls. I thought, why not marry the two! I was so excited about the idea that I had to do my research, write the recipe and try it as soon as I could. And oh my tasty days, these are off the charts! Great job Hetal!
If you want to impress your guests, then you have come to the absolute right place! Arrange the rolls on a serving platter, letting the glossy espresso glaze shine. For an extra touch of elegance, sprinkle a few coffee beans or a dusting of cocoa powder on top. These details not only enhance the visual appeal but also provide a hint of what's to come, leave the rest to the guest!
Tips and tricks
Yeast. Make sure that when you mix the milk, sugar and yeast together (first two steps of the recipe), that you see bubbles/froth after 5 minutes. If you don't, this means the yeast is old or not doing its job, so start again with a different packet/bottle of yeast, otherwise the bread will not rise.
Milk temperature. Make sure the milk is 110F, if you don't have a cooking thermometer, it should feel slightly hotter than warm, but not so hot that your finger burns!
Filling. Add a small amount of filling to be sure that the filling ingredients are evenly spread. Also, when adding the filling, leave 1 inch around the perimeter of the bread without the filling, this will make it easier to manage without the spirals opened up when you cut the bread.
Flour the surface. Before rolling the dough into circles, flour the surface well, otherwise you'll end up with a sticky mess! Not fun!
Espresso glazed Cinnamon roll recipe
2 hours 20 minutes
1 packet quick rise yeast (2 1/4 teaspoons)
4 tablespoons sugar
3/4 cup whole milk (warm to the touch, 110F if you have a thermometer)
1/4 cup melted butter
1 large egg (room temperature)
3/4 teaspoons kosher salt
2 1/2 cups plain flour
1 teaspoon vanilla extract
3/4 cups packed brown sugar
4 tablespoons butter (room temperature)
1 1/2 tablespoons cinnamon
120 ml cream cheese
3 tablespoons butter (room temperature)
3/4 cups powdered sugar
1 teaspoon vanilla extract
Double shot of espresso (cooled) or 3 and 1/2 teaspoons of instant coffee mixed in 2 tablespoons of hot water (cooled)
Mix the sugar and yeast together into a mixing bowl (if using the a stand mixer, the stand mixer bowl will be great).
Warm milk to 110F or until a little hotter than warm to touch and add it to the sugar and yeast. Whisk gently and cover with a cloth for 5 minutes. The mixture should be foamy/bubbly/frothy on the top.
Add in all the rest of the dough ingredients to the bowl. If you're using a stand mixer, use the dough hook attachment and mix for 3-4 minutes on medium. If mixing by hand, bring together the dough and knead for 5 minutes. Greasing your hands will help the dough not stick to your hands. If the dough is too soft you can add more flour, 1 tablespoon at a time.
Grease a bowl and put the dough at the centre, then cover with clear plastic wrap, followed by a towel. Place the bowl in a warm place, I usually leave mine inside the microwave while it's off.
After 45 minutes check to see if the dough has doubled in size, if not, let it sit for another 30 minutes.
Line a 9 by 9 inch square pan with parchment paper.
Mix cinnamon and brown sugar in a bowl.
Dust the working surface with flour and roll out the dough into a rectangle.
Spread the melted butter evenly over the rectangle using a baster, leaving an inch on the perimeter without filling.
Sprinkle the cinnamon and brown sugar mixture over the butter.
Started with the longer side, roll the dough into a log, then cut into roughly 1 inch slices.
Arrange the slices in the pan, spiral facing upwards.
Allow to rest for 20-30 minutes, then bake at 350 F for 18-20 minutes, or until very slightly golden brown over the top.
Using a hand mixer, whisk the cream cheese until it has softened. Add in the rest of the ingredients and mix until combined, around 1 minute.
Spread over the top of the cooled cinnamon rolls with a spatula and enjoy!
I am going to dedicate this recipe to my fabulous cousin who never fails to put a smile on my face and loves Cinnamon Rolls!