Easy fluffy cinnamon rolls with a coffee-hinted glaze. Sweet, fragrant goodness in a roll.
Hi honey buns! How was christmas? I spent one day on the couch doing nothing and watching home alone with my boyfriend and little sister, and the other day eating lots of food and unwrapping prezzies with my family! The ambience was great, the food was awesome and the company was amazing ♥ Share your christmas stories with me in the comments below, on twitter and/or on Instagram. (Tag me!) ^____^
Anyway, today I want to talk about cinnamon rolls. I love cinnamon rolls. They’re one of my favorite sweet snacks. My sister loves cinnamon rolls too. She loves anything bread-ish (aka carbs). Cinnamon rolls aren’t really big over here. There are mainly
raisin-custard rolls (recipe soon!). Also, I heard we have a Cinnabon somewhere in Rotterdam, but that’s a 2½ hour drive for me. That’s just too far. Yes, even for cinnamon rolls! The best cinnamon roll I ever had was the one I tried in Seoul. It was fluffy, fragrant and drenched in a coffee-hinted glaze… So moist, so good, so yummy…. I still drool thinking about those buns :’) Food-nostalgia ♥
For today’s recipe, I used the cinnamon rolls from Seoul as inspiration. Coffee glazed cinnamon rolls. I used an overnight cold proof for the first proof and jumped to a regular proof for the second proof. However, if you’re short on time try this trick to quick-proof both proofs. Using the quick proof method, will lose you a bit of fluffiness, but to be honest it saves so.much.time. And we could all use a little bit of extra time. BUT if you do have time, try overnight cold proof. You’ll love it. I’m sure.
This recipe makes about 7-8 really fat cinnamon rolls or about 14-16 smaller ones. I love my cinnamon rolls really bread-y, so I rolled out the dough quite thick (7-8 mm). [Yum, carbs 😉 ] However, if you love smaller (skinnier) rolls, roll your dough out to about 3-5 mm. It will yield more rolls too 😉 Whatever floats your boat. It will be delicious anyhow 😛
The glaze of my Seoul experience was probably a cream cheese/sugar/milk/coffee mixture. However, I wanted to keep it as simple as possible. (Read: I’m lazy + I didn’t have cream cheese on hand XD) Therefor, I mixed up some espresso granules with warm milk and mixed it with sifted confectioner’s sugar. The result: a smooth thick glaze that will harden after you’ve drizzled it onto your warm buns. Just a basic glaze. Delicious nonetheless. Yum~~~
- 500 g all purpose flour
- 50 g granulated sugar
- 1 pckg yeast (7 g)
- 1 tsp salt
- 200 mL heavy cream, lukewarm
- 40 mL water, lukewarm
- 55 g unsalted butter, melted
- 1 egg, room temperature
- 1 tsp vanilla extract
- 20 g unsalted butter, melted (for brushing)
- 75 g butter, softened
- 190 g brown sugar
- 1¾ Tbsp ground cinnamon
- 5 Tbsp milk, warm
- 1-2 tsp espresso powder (depending on taste)
- 150 g confectioner's sugar, sifted
- Mix the flour, sugar, yeast and salt in a large bowl and make a well in the middle. Set aside.
- Lightly mix the heavy cream, water, butter egg and vanilla extract.
- Pour the heavy cream mixture in the well of the flour mixture.
- Starting from the well, slowly incorporate the flour mixture in the heavy cream mixture and knead until you get a smooth pliable dough.
- Form the dough to a ball and place the dough in a oiled bowl. Oil the top of the dough too.
- Cover the bowl and let it rise overnight in the refrigerator.*
- Knead the dough until smooth and pliable.** Let it rest for 10 minutes.
- In the mean time, mix the brown sugar and cinnamon. Set aside.
- Roll the dough out to a large rectangle (3-5/8-10 mm thick***). Spread the softened butter on top and sprinkle cinnamon sugar evenly over the butter.
- Starting on the long side, roll the dough like a jelly roll and cut into 8-16 even pieces.***
- Place the rolls in a well buttered baking pan and let it rise in a warm spot until double in size.*
- Meanwhile, preheat the oven to 180 C.
- Brush the cinnamon rolls with melted butter and bake the rolls 25-30 minutes at 180 C or until golden brown.
- While the rolls are cooling, make the glaze: Mix the espresso powder with the warm milk until completely dissolved. Add the espresso milk to the sifted confectioner's sugar and mix until smooth.
- Immediately, pour the glaze over the rolls and serve!
- * Or see quick proof method mentioned above.
- ** If your dough is too stiff for you to handle, let it come to room temperature first.
- *** Depending on kind of rolls you want.