With these Espresso Cinnamon Rolls, you can definitely have your coffee, and eat it too! Espresso, cinnamon and brown sugar come together to form a warm, spicy filling which is then wrapped around my favourite sweet, fluffy dough. The tangy, vanilla-speckled cream cheese glaze brings it all together to form the most comforting breakfast dessert ever.
Notes:
*This recipe makes about 10-12 cinnamon rolls.
*Espresso can be replaced with instant coffee.
*The milk should be luke-warm, not hot. Otherwise you might kill the yeast.
Ingredients:
For the dough:
- 85g luke-warm milk
- 5g active dry yeast
- 285g flour
- 1/2 teaspoon fine sea salt
- 25g granulated sugar
- 80g unsalted butter, cubed and at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon ground espresso powder
For the filling:
- 20g unsalted butter, at room temperature
- 75g light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground espresso powder
For the icing:
- 70g powdered sugar
- 37g cream cheese
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Method:
- In a small bowl, add the warm milk, yeast and 1 tablespoon out of the 25 g of granulated sugar needed for the dough. Mix until combined at set aside.
- In a large bowl, add the flour, espresso, the rest of the granulated sugar and salt. Using a stand or electric mixer with a bread-dough hook, running on low, slowly add in the yeast mixture. Next add in the eggs one at a time and mix until well incorporated.
- Add in the butter, one cube at a time. Wait for each cube to get incorporated before adding in the next.
- Turn up the speed to medium-high and let the dough knead for about 10 minutes.
- Cover the bowl with plastic wrap and allow to rest in a warm spot until doubled in size. Then place in the fridge overnight.
- The next day, before you take out the dough from the fridge, prepare your filling. Add the cinnamon, espresso and brown sugar to a bowl and whisk to remove any lumps.
- Next, take out your dough and place on a lightly floured surface. The colder the dough, the easier it will be to roll out.
- Roll the dough into a 1.2″ thick rough rectangular shape. It doesn’t need to be perfect, but should be almost twice as long as it is wide.
- Next spread the room temperate butter on to the rolled out dough, leaving a small border from all sides. Coat the butter with the cinnamon-espresso sugar, making sure you cover the entire surface well.
- Using the the long edge of the rectangle away from you, start rolling towards you to form a tight log.
- Using a sharp knife, cut into 1 1/2″ thick rounds and place onto a baking tray leaving an inch of a space between each of them.
- Lightly cover with a kitchen towel and allow to proof for another 2 hours in a warm space.
- When ready to bake, place the baking tray in an oven pre-heated at 180°C. Bake for 23-27 minutes or until golden brown.
- Meanwhile, prepare the glaze. In a bowl, add in the powdered sugar, vanilla and a tablespoon of the milk. Mix to combine until you have a very thick glaze (you may need more of the milk). Next, add in the cream cheese and whisk well to combine.
- Let the cinnamon rolls cool for 10 minutes before glazing.