Cinnamon Coffee Rolls
Prep time: 3 hours approx | Baking time: 18-20 mins | Yield: 9 big pull apart rolls
For the rolls:
- 450 grams / 1 lb all purpose flour (maida) plus extra for dusting
- 1/4 teaspoon salt
- 1-1/2 teaspoons easy-blend dried yeast (I used DCL instant dried yeast) * see notes
- 40 grams/ 1-1/2 oz caster sugar
- 55 grams / 2 oz butter, melted, plus extra for greasing
- 1 egg lightly beaten
- 200 ml / 7 fl oz lukewarm milk
- oil for greasing
- 115 grams / 4 oz icing sugar mixed with 3-4 teaspoons water to make a smooth icing paste * see notes
For the filling:
- 40 grams / 1-1/2 oz butter, softened at room temperature
- 50 grams / 1-3/4 oz soft dark brown sugar
- 1-1/2 teaspoon instant coffee powder (if you are using large granules, powder them)
- 1/2-3/4th teaspoon cinnamon powder *see notes before you proceed
1. Sift the flour and salt into a large bowl. Stir in the yeast and caster sugar and make a well in the centre
2. Beat the egg, butter and milk together in a jug or bowl and pour this mixture into the well and mix to make a smooth dough.
3. Sprinkle flour on a clean working surface/kitchen counter and tip the dough over it. Knead using the heel of your palm for 5-6 minutes until it turns nice and elastic. While kneading stretch the dough against the surface – this helps it turn elastic. Dust with extra flour if the dough seems too sticky and knead it into a smooth ball.
4. Place the ball of dough in a lightly oiled large bowl. Cover with a lightly oiled cling film (plastic wrap). Keep in a warm place for about 1-1/2 hours or till the dough doubles in size.
5. Grease a 9 inch square pan with butter. To prepare the filling, mix the brown sugar, instant coffee powder and cinnamon in a bowl. Keep the softened butter ready in another bowl
6. When the dough has doubled in size tip it onto a floured surface and lightly knead it for a minute. Roll out into a 30 cm/12 inch square. Make sure the surface of the rolled out square is even. It doesn’t have to be a perfect square.
7. Now spread the softened butter evenly over the surface of the rolled out dough. Scatter/sprinkle the sugar+coffee+cinnamon mixture over it to cover the entire surface.
8. Now starting from the side opposite to you roll the dough firmly into a log. Using a sharp knife cut the log into 9 equal pieces.
9. Place the pieces, cut side facing upwards into the greased baking pan. Leave spaces around each roll as they will double in size.
10. Cover the pan with a lightly oiled cling film and place it in a warm place again till it doubles in size about 35-40 minutes.
12. When the rolls have doubled up, preheat the oven at 200 degrees C and bake for 18-20 minutes or until risen and golden.
13. Once out of the oven brush the rolls lightly with milk so that they don’t turn very crusty and hard upon cooling. Place the pan to cool outside for 10 mins and then invert onto a wire rack.
14. When the rolls are still warm drizzle the icing sugar glaze over them.
15. Pull apart to serve. They taste great with coffee, milk or just as they are!
1. Instant dried yeast does not require activation in warm water unlike regular active dried yeast. Instant yeast is available in small sachets. I bought my stock from Lulu Hypermarket.
2. Since I didn’t want very sweet rolls I reduced the icing by half the quantity. If you like mildly sweet rolls use just 50-55 grams of icing sugar and 1-2 teaspoons of water to make a paste. If you like the rolls sweeter you can make extra paste again after tasting a roll.
3. The recipe called for 1 teaspoon cinnamon powder, instead, I substituted it with 1 teaspoon unsweetened cocoa powder (to give that extra colour to the filling) and just a big pinch of cinnamon powder as my family doesn’t like the aroma of strong cinnamon. If you like, substitute the cinnamon with a little nutmeg but not too much.