Description
Indulge in the soft embrace of freshly baked cinnamon rolls with a swirl of caramel and coffee, perfect for breakfast or brunch.
Ingredients
- All-purpose flour: 4 cups
- Warm milk: 1 cup
- Active dry yeast: 2¼ tsp
- Sugar: ¼ cup
- Salt: ½ tsp
- Egg: 1
- Butter: ¼ cup, melted
- Brown sugar: ½ cup (for filling)
- Cinnamon: 1 tbsp
- Espresso powder or instant coffee: 1 tbsp
- Butter: ¼ cup, softened (for filling)
- Brown sugar: ½ cup (for glaze)
- Butter: 3 tbsp (for glaze)
- Heavy cream: ¼ cup (for glaze)
- Espresso: 2 tbsp (for glaze)
- Vanilla extract: ½ tsp (for glaze)
- Pinch of salt (for glaze)
Instructions
- Activate the yeast by warming the milk, stirring in sugar and yeast, and letting it sit for 10 minutes.
- Make the dough by mixing flour and salt, adding melted butter, egg, and the yeast mixture until sticky.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Cover the dough and let it rise for about an hour until it doubles in size.
- Prepare the filling by mixing brown sugar, cinnamon, and espresso powder together.
- Roll out the dough into a 12×18-inch rectangle and spread softened butter and cinnamon-coffee mixture over it.
- Slice the rolled dough into 8-10 pieces and place in a greased pan.
- Proof the rolls for 30-40 minutes until puffy, while preheating the oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown.
- Make the glaze by melting butter and mixing in brown sugar, espresso, and cream.
- Pour warm glaze over the rolls and serve warm.
Notes
Customize with toasted pecans or cream cheese frosting for extra indulgence.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg