These were a first attempt and they turned out perfectly! This are a perfect addition to any brunch and will make your Sunday sweeter for sure. They don’t need the topping, but are delicious with the cream cheese frosting.
The recipe originally comes from: Ambitious Kitchen with some added espresso powder.
For the Dough:
3/4 cup warm milk (110˚F)
2 1/4 tsp quick rise yeast
1 egg + 1 egg yolk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
3 cups bread flour
3/4 tsp sugar
For the Filling:
1/4 cup unsalted butter, softened
2/3 cup dark brown sugar
1 1/2 tbsp ground cinnamon
1 tsp espresso powder
For the Frosting:
4 oz cream cheese, softened
3 tbsp unsalted butter, softened
3/4 cup powdered sugar
1/2 tsp vanilla extract
Put warm milk in the bowl of an electric mixer and add yeast. Let sit for 10 minutes
Add sugar, egg, egg yolk, sugar and melted butter. Mix well.
Add flour and salt. Mix slowly until combined. Then mix with dough hook on medium speed for 8 minutes.
Transfer to an oiled bowl and cover with a towel.
Let rise for 1 and a half hours (until doubled in size)
Transfer to a floured surface and roll out into 9 x 13 rectangle.
Spread melted butter.
Mix sugar, cinnamon, and espresso powder in a bowl.
Sprinkle on top.
Roll tightly and place with seam side down on a cutting board or surface.
Cut into 1 inch pieces with a serrated knife and transfer to a 9×9 square pan, or 9 inch circular pan (springform).
Let rise for 30-45 minutes.
Bake for 20-25 minutes at 350˚F (until golden brown)
Allow to cool for 5 minutes.
While the cinnamon rolls cool, mix frosting ingredients in an electric mixer and frost cinnamon rolls.
Science Fact of the Week:
Yeast feeds on sugar to activate. For this reason you can’t just mix yeast and water. For breads it’s often yeast, water and sugar. For this recipe I used lactose free milk (because that’s what we had in the house) and realized that because of the lack of lactose, the yeast would not activate. So I tried again with 1 tsp of sugar and it worked perfectly.