What you need:
¾ cup milk, warmed
10g instant yeast
¼ cup sugar
1 egg and 1 egg yolk
¼ cup butter, melted and cooled
3 cups flour
250g brown sugar
1 Tbsp cinnamon
¼ cup butter, softened
1 cup icing sugar
1 tsp vanilla essence
45 ml espresso coffee
What to do :
Preheat oven to 180°C.
Add the milk into the bowl of your stand mixer, then sprinkle the yeast on top, leave it to stand for about 2 minutes, until yeast starts foaming.
Once yeast is foaming, add the sugar, egg, egg yolk and melted butter.
Using the dough hook, turn on mixer and mix to combine ingredients.
Once combined, add flour and salt and mix until a ball of dough has formed.
Remove dough from mixer onto a lightly floured surface and knead for 8 minutes, dough should be soft and slightly sticky.
Lightly oil a large bowl and place ball of dough in bowl.
Cover and set in a warm spot in the kitchen to rise until doubled in size (about 1 hour).
Once dough has risen, tip it out onto a lightly floured surface.
Lightly punch the dough down, then roll out into a large rectangle.
Spread the softened butter all over the dough, right up to the edges.
Mix the sugar and cinnamon together and sprinkle all over the buttered dough.
Roll dough up tightly into a long log, then cut into 8-10 even pieces.
Lightly grease a baking tray, then place rolls together side by side in the baking tray.
Cover with a dishcloth, place in a warm spot in your kitchen, and allow to rise until doubled in size again (about 45 minutes).
Place baking tray in the oven and bake Cinnabon’s for 25-30 minutes, or until golden and cooked through (a skewer inserted should come out clean).
While the rolls are baking, make your coffee glaze by mixing together the icing sugar, espresso and vanilla essence in a bowl, whisking until smooth.
Once Cinnabon’s are baked, remove from oven and allow to cool for 10 minutes, then glaze them by drizzling the coffee glaze over the top.
Top with chopped nuts, chocolate flakes or any other topping of your choice.
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