Coffee Cinnamon Rolls

Name: Coffee Cinnamon Rolls
Total time: 10800 s
Yield: 9 Rolls OR 16 Small Rolls
Cuisine: British
Ingredients: 1/2 cup (125 ml) Warm Milk; 2 teaspoons Instant Coffee Granules; 2 teaspoons Dry Yeast; 1 & 3/4 cups (*about 310g) Bread Flour *plus extra for kneading; 1/4 cup Sugar; 1/2 teaspoon Salt; 1 Egg *lightly whisked, save 1 tablespoonful for glazing; 20 g Butter *melted; 3 tablespoons Brown Sugar; 2 teaspoons Ground Cinnamon; 20 g Butter *melted; *Note: You can use finely ground Coffee Granules instead of Cinnamon for totally Coffee flavoured rolls; 1 tablespoon (3 teaspoons) Hot Water *read ‘Step 9’; 1/4 teaspoon Instant Coffee Granules; 1/2 cup Icing Sugar *60g

Hiroko Liston @hirokoliston

Melbourne, Australia

I make ‘Cinnamon Rolls’ using my ‘Basic Sweet Bread Dough’, that is easy to make and right amount for baking in 20cm OR 22cm square tin. Today I added Coffee to the dough. And also I made Icing with Coffee instead of Milk. If you like stronger Coffee flavour, you can use finely ground Coffee Granules instead of Cinnamon for filling.

Hiroko Liston @hirokoliston

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Ingredients

3 hours

9 Rolls OR 16 Small Rolls

Bread
1/2 cup (125 ml)Warm Milk
2 teaspoonsInstant Coffee Granules
2 teaspoonsDry Yeast
1& 3/4 cups (*about 310g) Bread Flour *plus extra for kneading
1/4 cupSugar
1/2 teaspoonSalt
1Egg *lightly whisked, save 1 tablespoonful for glazing
20 gButter *melted
Filling
3 tablespoonsBrown Sugar
2 teaspoonsGround Cinnamon
20 gButter *melted
*Note: You can use finely ground Coffee Granules instead of Cinnamon for totally Coffee flavoured rolls
Coffee Icing
1 tablespoon (3 teaspoons)Hot Water *read ‘Step 9’
1/4 teaspoonInstant Coffee Granules
1/2 cupIcing Sugar *60g

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Steps

3 hours

1

Warm Milk, add Instant Coffee Granules and Yeast, stir, then set aside for 5 to 10 minutes.
2

Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for glazing) and melted Butter. Mix well to form a soft dough.
3

Knead for 2 to 3 minutes, gradually adding extra Flour if required, until smooth and elastic. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 to 2 hours or until doubled in size.
4

Line a cake tin or baking tray with baking paper OR grease it with Butter. Today I used a 22cm square cake tin.
5

Place Brown Sugar, Cinnamon and melted Butter in a small bowl, and mix well. *Note: You can use finely ground Coffee Granules instead of Cinnamon for filling.
6

On a lightly floured surface, roll out the dough to 3-4mm thin. Spread the Filling evenly, roll up, and cut into 9 OR 16 slices.
7

Place Coffee Cinnamon Rolls in the prepared tin, cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour. Preheat oven to 180℃.
8

Gently brush with the saved Egg, then bake for about 15 to 20 minutes or until nicely browned. Transfer to a wire rack and cool.
9

To make icing, mix Hot Water and Instant Coffee Granules in a small bowl. Place Icing Sugar in a bowl, and 2 teaspoons Coffee liquid, and mix well. If it is not soft enough, add an extra small amount of Coffee liquid. Drizzle the Icing over the Coffee Cinnamon Rolls.