Friday, 4 September 2015

Cinnamon Rolls served with brown sugar espresso glaze

Incredibly soft and gooey Cinnamon rolls made from scratch. Pour Brown sugar espresso glaze sweetened with condensed milk over them for the prefect weekend brunch.



For the Cinnamon Rolls

  • 1/4 Cup warm water
  • 2 and 1/4 Teaspoon active dry yeast
  • 2 and 1/2 Cups of All purpose flour
  • 1/4 Cup of Granulated white Sugar
  • 1/4 Cup Milk ( I used full cream milk)
  • 1 Large Egg at room temperature (Substitute : use 1/4 cup milk instead of egg)
  • 1/4 Cup softened butter
  • Milk as required to brush the cinnamon rolls

For the Filling 

  • 3 Tablespoons of softened butter
  • 1/3 Cup of Granulated white sugar
  • 2 Tablespoons of ground cinnamon 

For the brown Sugar espresso glaze 

  • 1/2 Cup Brown Sugar
  • 1/4 Cup butter
  • 1/4 Cup condensed milk
  • 1/4 Cup Espresso or Strong brewed coffee
  • a pinch of salt


1. In a microwave safe mug take warm water. Stir in 1 teaspoon of granulated white sugar. Stir in active dry yeast and set aside for 5 to 8 minutes until the mixture is frothy and the yeast is active
2. In a large mixing bowl, add flour. Make a well in the center and pour in milk, egg and yeast mixture
3. Add granulated white sugar and mix together until the dough comes together
4. Then add butter and start kneading the dough using hands for 10 minutes
5. Cover the dough with cling wrap and set aside in a warm place until the dough doubles ( I left it in the kitchen counter for 1 and 1/2 hours)
6. Meanwhile prepare the glaze: In a sauce pan combine brown sugar, butter, condensed milk, espresso and salt and bring it to boil. Whisk until everything is mixed. Switch off the flame and set aside
7. Punch down the dough and knead one more time
8. Then roll the dough on a floured surface into a large rectangle. Spread butter all over the rolled dough. Sprinkle sugar and cinnamon generously
9. Starting from one end tightly roll the dough and seal the seam side down.
10. Using a sharp knife, cut the roll into 2 inch sections. You will be able to cut 8 individual rolls.
11. Line and grease a round pan. Pour half portion of the prepared glaze in the pan. Then place the rolls over the glaze in the pan. Set aside for 30 minutes
12. Preheat the oven to 180C. Brush the rolls with milk or egg and bake at 180C for 25 minutes to 30 minutes until they are golden.
13. Remove from the oven and let them cool slightly in the pan
14. Then pour the remaining glaze over the cinnamon rolls in the pan
15. Remove the rolls from the pan and serve


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