Cinnamon Rolls with Coffee Glaze
Makes approximately 9-12 cinnamon rolls.
2 and 3/4 cups flour
3 talespoons granulated sugar
1 teaspoon salt
1 package instant yeast
1/2 cup water
1/4 cup milk
2 and 1/2 tablespoons unsalted butter
1 large egg
3 tablespoon soft, unsalted butter
1 1/2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1/4 cup granulated sugar
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 tablespoons strong coffee
1 teaspoon espresso powder
- Set aside 1/2 cup of the flour.
- In a large bowl, mix together 2 and 1/4 cups of the flour, the sugar, salt, and yeast. Set aside
- Heat the water, milk, and butter together until the butter is melted and hot.
- Add the butter mixture into the flour mixture.
- Mix in the the egg.
- Gradually mix in the reserved portion of flour until a sticky dough is just formed. Dough should be sticky, but form a singular ball.
- Knead dough for 3-5 minutes.
- Set aside in a covered, lightly oiled bowl for about 10 minutes.
- Roll the dough out in approximately a 15×8 inch rectangle. Spread the softened butter evenly on top.
- Mix together the cinnamon, sugar, and nutmeg and sprinkle it evenly all over the dough so that it sticks to the butter.
- Roll up the dough tightly into a long spiral.
- Cut dough into 9-12 even slices and place into a pie pan, or other baking dish where they will fit snugly.
- Cover pan with plastic wrap and allow to rise in the fridge overnight(or rise at room temperature and bake when doubled in size).
- Bake at 375 degrees fahrenheit for 25-30 minutes, or until golden brown.
- Mix the confectioners’ sugar, vanilla, two tablespoons coffee, and espresso powder together until smooth in texture.
- Allow rolls to slightly. Drizzle glaze evenly over all the rolls
I froze my rolls, by wrapping each one individually in plastic wrap and then foil. Microwaving each one for about a minute brought them to the right temperature for serving.
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*Recipe slightly adapted from this post at Sally’s Baking Addiction.