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.

Makes

9 Rolls OR 16 Small Rolls

Ingredients

Bread
1/2 cup (125ml) 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
20g Butter *melted

Filling
3 tablespoons Brown Sugar
2 teaspoons Ground Cinnamon
20g Butter *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 ‘Method 9’
1/4 teaspoon Instant Coffee Granules
1/2 cup Icing Sugar *60g

Method
  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.