Description
Soft and fluffy cinnamon rolls infused with rich espresso, filled with buttery coffee-cinnamon sugar and finished with a smooth coffee glaze.
Ingrédients
Scale
- 3/4 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 tsp instant espresso powder
- 4 cups all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 4 tbsp unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 2/3 cup packed dark brown sugar
- 1 1/2 tbsp ground cinnamon
- 1 tbsp instant espresso powder
- 1/4 cup unsalted butter, extremely soft and spreadable
- 1 1/2 cups powdered sugar
- 2 to 3 tbsp strong brewed coffee or espresso, cooled
- 1/2 tsp vanilla extract
Instructions
- Whisk together the warm milk, yeast, granulated sugar, and instant espresso powder in the bowl of a stand mixer.
- Let the mixture sit for 5 to 10 minutes until foamy on top.
- Add the flour, salt, eggs, and softened butter to the yeast mixture.
- Knead with the dough hook on medium-low speed for 6 to 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Form the dough into a ball, place it in a lightly greased bowl, cover with a warm damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface.
- Roll the dough into a 12×18-inch rectangle.
- Spread the softened butter evenly over the dough, leaving a small 1/4-inch border around the edges.
- Mix the brown sugar, cinnamon, and espresso powder in a small bowl.
- Sprinkle the coffee-cinnamon mixture evenly over the buttered dough and press gently so it sticks.
- Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 12 equal slices using unflavored dental floss or a very sharp serrated knife.
- Place the rolls in a greased 9×13-inch baking dish.
- Cover with a towel and let rise for another 45 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20 to 25 minutes until golden brown on top.
- Whisk together the powdered sugar, brewed coffee, and vanilla to make the glaze.
- Let the rolls cool for 10 minutes.
- Spread the coffee glaze over the rolls and serve warm.
Notes
If the yeast does not become foamy during blooming, start over with fresh yeast. Let the rolls rise in a warm spot until doubled in size for the best texture.
- Temps de préparation: 30 minutes
- Temps de cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Au Four
- Cuisine: Américaine
Nutrition
- Portion: 1 roll
- Calories: 390
- Sucre: 28g
- Sodium: 250mg
- Graisse: 15g
- Graisse saturée: 9g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 59g
- Fibres: 2g
- Protéine: 7g
- Cholestérol: 70mg