Cinnamon Rolls with Coffee Glaze

Updating new Pictures

This weekend baking was to overcome my fear of using yeast.  Honestly, I avoid all recipes using yeast.  Last week I made the French Bread which came out really well so some of my trepidition reduced.

My Cinnamon rolls were really easy to make.  Fluffy and flavoursome.  I also changed the recipe to using 1/4 wheat flour [atta] instead of just the regular flour.  Fortunately the rising did not get effected and the end result was just as good.

Sunday Breakfast was something to smile about.

The rolls were very simple to put together as it required only 1 rising, unlike other breads which need at least 2.  This helped in cutting down the time by half.  I used a 9" round glass dish to bake them in.  The ingredients were basic flour and I included milk and egg in this to keep the texture light and tender.

The smell of cinnamon is something else.  Problem is I got so carried away that I forgot to take pics.  Next time will take lots and update here.

INGREDIENTS

Buns

• 2 1/2 cups all purpose flour
• 1/4 cup whole wheat flour
• 1 tsp salt
• 3 tbsp castor sugar
• 2 1/4 tsp dry active yeast
• 1/2 cup water
• 1/4 cup milk
• 1 egg
• 2 tbsp butter

Filling

• 3 tbsp softened butter
• 1 1/2 tbsp cinnamon powder
• 1/4 cup brown sugar

Glaze

• 1 tbsp coffee granules dissolved in 1 tbsp water
• 1 cup icing sugar 
• 1 tsp vanilla essence.

METHOD

1. To make the dough use 2 cups flour + 1/4 cup wheat flour, mix with sugar and salt in a large bowl.
2. Sprinkle the yeast over the water - water should be 38 C - and leave for 15 mins to bloom - it will double in quantity.
3. Heat the milk and butter till butter is melted.  The mixture should be at about 54 C. 
4. Stir the butter mixture and yeast mixture into the flour.  Add the egg and using the dough mixer mix till it all comes together.
5. Use the reserved 1/2 cup flour if required to make a soft dough.  The dough is ready when it pulls away from the sides and has an elastic consistancy.
6. On a lightly floured surface knead for 5-6 minutes.  Place this in a greased bowl, cover with clingfilm and keep aside to rest for 10-15 mins.
7. Once rested, roll out the dough to a 14 x 8 inch rectangle.  Spread the softened butter on this and sprinkle with brown sugar and cinnamon powder.
8. Roll up the dough, not too tight, into a tube.  It this is too tight the filling will ooze out when dough rises.
9. Cut into 12-14 rolls and place in a lightly greased round baking dish, against each other.
10. Cover with a tea towel and keep aside till doubled in side, approx an hour
11. After the rolls have doubled in size, brush the top with a little milk or cream,  place in a preheated 180 C oven and bake for 20 - 25 min till golden brown on top.  In case you feel the top is getting too brown cover with a foil.
12. To make the filling, simply combine all the ingredients and pour over the rolls once they come to room temp