After buying yeast in order to make pizza, I realised that this meant I could once again tackle one of my favourite breakfast items- Cinnamon Rolls. However if I was actually going to make them for breakfast I required a quick recipe, one without the usual long resting periods for the dough to rise. If I am going to wake up and make Cinnamon Rolls I want them done within an hour and a half or less!
For this I turned to joythebaker, and a recipe that I had been eyeing up since January! The recipe is for Quick and Dirty Chocolate Espresso Cinnamon Rolls. I figured that if there was anything that could make cinnamon rolls better, it would be chocolate and coffee! Joythebaker is one of my favourite blogs to check for american baking recipes.
According to the recipe it takes under an hour, and I would say that with practise I could make it that quick. Currently it probably takes me about an hour and a half, including time for measuring etc.
The recipe makes six cinnamon rolls, and they are still fairly delicious the next day (if there are any left.) I used a brownie tin to bake them in which was the absolute perfect size.
My boyfriend found the dark chocolate chips too intense for his liking, so the next time that I make these I will try using milk chocolate instead. I found that I had too much glaze as I don’t like too much glaze on my cinnamon rolls, therefore next time I make them I will halve it or make ¾ of the amount.
- ½ Cup Whole Milk
- 2 tbsp. Butter
- 2 tbsp. Granulated sugar
- 1 ½ tsp dry yeast
- 1 ½ to 2 cups plain flour
- ¼ tsp salt
- 1 large egg yolk
- 6 tbsp butter melted
- ½ cup granulated sugar
- ¾ tsp ground cinnamon
- ¾ tsp instant espresso powder
- ¾ tsp cocoa powder
- pinch of salt
- 1/3 cup dark chocolate chips
- ¾ cup icing sugar
- ½ tsp instant espresso powder
- 3 tbsp double cream (or enough for pourable glaze)
In a saucepan combine milk, butter and sugar. Stir until the sugar dissolves and the butter has melted. Remove from heat and leave to cool until just warm.
Place milk mixture in a mixing bowl and sprinkle over the yeast. Stir. Leave for 5 mins to allow yeast to activate.
Add 1 ½ cups flour, salt and the egg yolk to the milk mixture then stir with a wooden spoon until mixed together. Add more flour, a tbsp at a time if the dough feels too wet. Bring the dough into a ball and knead with hands briefly.
Cover bowl with clingfilm and leave for 10 minutes, preferably in a warmish place.
Roll out dough on a floured work surface into a roughly 9 x 12 inch rectangle.
Spread with ¾ of the melted butter (roughly) Stir together the filling ingredients, minus the chocolate chips and butter. Sprinkle it over the melted butter on the rectangle of dough. Sprinle with chocolate chips. Roll starting at the longer edge into a tight coil.
Slice into 6 pieces using a sharp knife or dough cutter.
Use the remaining butter to grease the bottom and sides of the baking pan. Place rolls in leaving a little room between them. Cover with clingfilm and leave to rise in a warmish place for 30 mins.
Preheat the over to 180°C. Remove clingfilm and bake for 18-20 mins (or until golden brown.)
Remove from oven and allow to slightly cool. Whisk together glaze ingredients and drizzle over the warm rolls.