Espresso Cinnamon Rolls Recipe 455

ESPRESSO CINNAMON ROLLS RECIPE - (4.5/5)

Steps:

• 1. Warm the milk until it reaches 110°F. This takes about a minute in the microwave. In the bowl of your stand mixer combine milk, yeast and 1/4 cup of sugar. Give it a stir and let it sit for 10 minutes without disturbing it. 2. After 10 minutes it should be foamy and bubbly. If not, the yeast was probably old. Don't move forward without a foamy yeast mixture! Once foamy, add eggs, melted butter, salt, instant espresso granules and remaining 1/4 cup of sugar. Mix on low speed until incorporated. 3. Slowly add flour 1 cup at a time. Mix on medium-low speed until the dough forms a ball and starts to pull away from the sides. When this happens, stop the mixer and remove the ball. Place in a well-oiled bowl (we like to use coconut oil or butter when baking). Cover with plastic wrap and let rest in a warm place for 1 hour or until doubled in size. 4. For the filling, combine the brown sugar, melted butter, cinnamon and instant espresso in a bowl. Mix and set aside. 5. Butter or oil a large baking dish and set aside. After the dough has at least doubled in size, remove from the bowl and roll into a large rectangle that measures approximately 12x24 inches. Once the dough is evenly rolled out, spread the filling all over the dough leaving a 1/2 inch border all the way around the edges. Starting at the end closest to you, start tightly rolling the dough into a log. Seal the edges together by pinching together with your fingers. 6. Cut the dough into even portions, about 1 inch thick, using floss or pastry cutter. Place rolls into the greased baking dish and cover again with plastic wrap. Let the rolls rise again for about 1 hour. 7. After 1 hour, preheat oven to 350°F. Bake rolls for 25-30 minutes or until the tops are golden brown and the insides are bubbling out. 8. While the rolls are baking, make the frosting by combining the cream cheese and butter in the bowl of your stand mixer. Beat until light and fluffy with no clumps. Add powdered sugar, coffee, vanilla extract and salt. Mix well. 9. When the rolls come out of the oven, spread frosting all over and enjoy!

OVERNIGHT CINNAMON ROLLS

Steps:

• Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
• Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
• Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
• Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.