To be honest, I don’t have a sweet tooth but on the other hand hubby loves sweet. If you give him anything sweet, his face will light up and fill with smiles all over.So, on this father’s day I wanted to make something special and of course sweet for him. And these cinnamon rolls perfectly fits in the menu. But these were so good that even I can’t stop eating it.
Cinnamon rolls are nothing but a sweet pastry filled with cinnamon sugar mixture, and the dough is rolled up and cut in slices. It is also known as cinnamon buns or cinnamon swirls. Making cinnamon rolls is a time consuming process, but the end result is worth every bite and wait. Time consuming because of yeast, which takes time to rise the dough. I had made this for our Sunday brunch… hence I made the dough the night before and let it sit and rise in the fridge overnight covered.
These are absolutely wonderful and amazingly delicious cinnamon rolls. And the addition of coffee just gives nice flavor to it. You can serve this with tea or coffee in the morning. Before taking you to the recipe part, I should warn you that these are so so ADDICTIVE, that you can’t just have ONE…Just try it and you will know…To me its a tasty treat which is delicious, rich and full of sweetness.
For the dough:
- 4 1/2 cups all purpose flour
- 2 1/4 teaspoon instant active dry yeast
- 5 1/3 tablespoon unsalted butter at room temperature
- 1 cup warm milk
- 1/2 cup sugar plus one more tablespoon
- 1 teaspoon salt
- 2 eggs at room temperature
For the filling:
- 1 cup light brown sugar
- 1 tablespoon flour
- 1 1/2 tablespoons cinnamon
- 1 tablespoon instant coffee granules
- 1/3 cup unsalted butter at room temperature
For the icing:
- 6 tablespoon greek yogurt
- 3 tablespoon powdered sugar
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon instant coffee granules
- Mix yeast with warm milk and 1 tablespoon of sugar in your mixer bowl. Let it sit for 5 minutes or until the yeast is bubbly and active.
- Add remaining 1/2 cup sugar , salt, butter and eggs to the yeast mixture.
- Add 2 cups of the flour and beat at medium speed until the dough is smooth, elastic and fully incorporated with the wet ingredients. Stir in the remaining 2 1/2 cups of flour and beat until the dough comes together and starts to pull away from the bowl.
- Turn dough onto a big mixing bowl dusted with flour and knead until dough is smooth but not sticky about 5-7 minutes.
- Coat a big bowl with the teaspoon of olive oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about 2 hours.
- While the dough is rising, make the filling.
- Mix all the ingredients under filling and make a thick paste. Keep it aside.
- Punch down the dough on a floured surface, roll out dough into a rectangle shape measuring 18 inches by 15 inches.
- Spread the filling on top.
- Then roll the dough up as tightly as possible so it doesn’t get loose and sloppy on the ends.
- Cut the ends off, slice the rolls into 1 1/2 inch pieces and put it in a greased pan.
- Cover the rolls and let them rise again for 2 hours. This is the hard part, waiting for dough to rise and show its magic. Anyways step away from the pan and let it rise peacefully .. 🙂
- If you want to bake this for breakfast in the morning, you can do till here the day before and keep it in the fridge.
- Next morning take the buns out of the fridge, preheat oven to 400 degrees.
- Bake this sinfully delicious goodies for 15-20 minutes.
- While it bakes, make the icing. Mix everything under icing and keep it aside.
- When the cinnamon rolls comes out of the oven, let them cool down for a minute.
- Drizzle them with icing and enjoy this delightful breakfast ever.
One more closer look: