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Warm Spicy Cinnamon Coffee Rolls

by Rosa Brugnone October 15, 2019

Warm Spicy Cinnamon Coffee Rolls

 

Now that the temperatures are dropping and we are heading into fall why not try making these warm coffee cinnamon, sweet rolls.  They pair well with a nice frothy cappuccino or espresso from one of our Cafe Nostro coffee blends. 

Ingredients:

2 ½ cups white bread flour

2 tablespoons sugar

½ teaspoon salt

2 teaspoons active dry yeast

3 eggs

1/3 cup lukewarm milk

3 ½ tablespoons unsalted butter, melted

 

Filling:

1 stick unsalted butter, room temperature

2/3 cup packed light brown sugar

1 tablespoon ground cinnamon

1 ½ tablespoons espresso

 

Glaze:

3 tablespoons unsalted butter

1-2 tablespoons ESPRESSO

1 cup confectioners’ sugar, sifted

 

Two large 6-cup muffin pans

Instructions:

Sift the flour, sugar, salt, and yeast into a large bowl, combine, then make a well in the center.  Mix together the eggs, milk, and butter, then pour into the flour mixture and stir together.

 

Turn the dough out onto a floured surface and knead for 5-10 minutes, working in a little more flour if necessary, until smooth and elastic.   Put in a lightly greased bowl, grease the top of the dough, cover in plastic wrap, and leave in a warm place for about 1 hour until double in size.

 

Cut out twelve 6-inch squares of parchment paper and use to line the muffin pans.  To make the filling, beat together the butter, sage, cinnamon, and espresso.  Cover and chill for about 30 minutes.

 

Turn the dough out onto a floured surface and punch down, then divide into two pieces.  Roll out each piece to 8 x 10 inches.  Spread the filling over the dough and gently roll up from one long side to form a roll.  Slice each roll into six pieces and put in the lined muffin cups.  Wrap each muffin pan in a plastic bag and leave in warm place for 30 minutes until almost double in size.

 

Preheat the oven to 375° F.  Bake the rolls for about 15 minutes until risen and golden, then transfer to a wire rack.

 

While the rolls cool, make the glaze.  Put the butter and espresso in a pan and heat gently until the butter has melted.  Stir in the sugar and heat gently, stirring, for about 3 minutes until smooth and glossy and just bubbling.  Bubble very gently for further minute, then spoon over the rolls

 

Serve warm.

Makes 12 rolls

Rosa Brugnone
Rosa Brugnone


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