Coffee Cinnamon Rolls
The ultimate coffee lover's brunch! These Espresso Coffee Cinnamon rolls are soft espresso brioche bread, swirled with a cinnamon sugar and espresso filling. All finished off with an indulgent and creamy coffee frosting.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for Espresso Brioche Dough
- ¼ cup full fat milk or whole milk, warmed to 104℉ (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon granulated sugar divided, 1 teaspoon will be added to the warm milk and remaining added to dry ingredients
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour
- 3 large eggs at room temperature, one egg divided into yolk and white
- ½ cup unsalted butter softened at room temperature and cut into small pieces
- 1 tablespoon espresso powder or instant espresso
Ingredients for Filling
- 6 tablespoon unsalted butter softened at room temperature
- ½ cup light brown sugar firmly packed
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon espresso powder or instant espresso
Ingredients for Coffee Frosting
- 1½ cup powdered sugar or icing sugar, no need to sift unless very lumpy
- 1½ teaspoon vanilla extract
- 3 teaspoon espresso powder or instant espresso
- 4 tablespoon heavy cream or double cream
Instructions
Instructions for Espresso Brioche Dough
- Begin by sprinkling your yeast and 1 teaspoon of the sugar over the warmed milk. Stir this together and set aside for about 10 minutes while the yeast becomes foamy.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, place the flours, salt and remaining sugar. Give this a quick stir.
- Once the yeast is ready, add this to the flour mixture immediately followed by two whole eggs and one egg white. Reserve the remaining egg yolk for an egg wash prior to baking.
- Turn the mixer on to a low setting and knead for 15 minutes until the dough has come together and is beginning to pull itself from the sides of the bowl.
- At this point, with the mixer still running, slowly add the pieces of butter a little at a time. Once the butter is incorporated, add the espresso powder.
- Continue kneading on a low setting for a further 12-15 minutes until the dough has again come together and is pulling itself from the sides of the bowl.
- Scrape the dough into a greased mixing bowl, cover with plastic wrap and place in the refrigerator to proof overnight (for about 8 hours until doubled in size).
Instructions for the Filling
- When your dough is nearly done it's first proof, mix together the butter, cinnamon, sugar, nutmeg and espresso powder until smooth and spreadable in a flavoured butter paste.
- Remove the dough from the fridge and scrape out onto a floured work surface.
- First press the dough into a rectangle with your hands and then roll out to a larger rectangle (about 12" wide by 15" long).
- Spread the flavoured butter over the surface of the dough, leaving a small gap around the edges.
- Roll the dough up into a log from the bottom to the top.
- Using kitchen twine or flavorless dental floss, trim an inch or so off the ends of the log to remove uneven and unfilled dough. Then divide the remaining log into 9 slices.
- Cut these and place them in a lined square baking tray. Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours until doubled in size.
Instructions for Baking
- Near the end of the second proof, preheat the oven to 350℉ (175C/155C Fan).
- Prepare a quick egg wash using the reserved egg yolk and a splash (about a tablespoon) or milk. Beat this together with a fork and then brush over your rolls.
- Place the rolls in the centre of the oven to bake for about 25 minutes until well risen and golden.
- Remove from the oven and allow to cool for 10 minutes while you prepare the frosting.
Instructions for Coffee Frosting
- In a small mixing bowl, stir together the powdered sugar with the espresso powder. Add the vanilla and the heavy cream stirring until thick and smooth. (see note)
- Spread the frosting over the warm rolls and serve.
Notes
You can adjust this frosting in the same way as other powdered sugar glazes. More cream will loosen the frosting making it runnier, more powdered sugar will thicken it. Make any alterations slowly to avoid over-adjusting!
Nutrition
Calories: 434kcalCarbohydrates: 54gProtein: 6gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 291mgPotassium: 146mgFiber: 1gSugar: 34gVitamin A: 738IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
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