Remember in my last post for the Moroccan Buddha Bowl I mentioned about tightening my food choices in time for summer instead of eating cinnamon rolls? Well, I legit went away from that inspiring rant feeling good about spring and the temple of a body I'm going to have this summer and naturally decided to make them... FFS. I mean, I don't even know why I'm posting this, I feel like I've betrayed you all. Kick spring off with a health-focused salad and now I'm absolutely sabotaging it with a recipe for instant weight gain. To be fair, they are delicious AF, so it is slightly redeemed, in my eyes at least - Fortunately for me, they got distributed fairly amongst family and friends so the damage is minimal, we are still on track guys. You can use the iamchef approach in this case and just bake them for all your friends so you end up in better shape than them by summer. Here's how it works; you come across as the perfect friend for baking them delicious goods and you get to stay in shape. It's the perfect plan. I take back everything I said, this was a great idea. You're welcome. Anyway, sugary, buttery, soft and doughy espresso rolls. Here we go.
TIME: 3 hours MAKES: 12
For the dough:
400ml of whole milk
100g of Demerara sugar
150g of salted butter
2 teaspoons of dried active yeast (12g)
600g of plain flour
1 teaspoon of baking powder
1 teaspoon of salt
For the filling:
150g of Demerara sugar
250g of salted butter
2 tablespoons of espresso powder
1 teaspoon of vanilla
For the icing:
200g of icing sugar
40ml of whole milk
50g of cream cheese
30g of melted salted butter
1.) In a microwaveable jug, heat the milk so it is warm to the touch, roughly around body temperature and add to a mixing bowl. Add the sugar and melted butter and mix together thoroughly, you want to roughly dissolve all of the sugar in the milk. Add the yeast and mix well, you’ll then want to cover the bowl with cling film and leave in a warm area for about 10 minutes for the yeast to activate. You’ll be able to see the yeast developing as it will have slightly expanding and air bubbles will be visible.
2.) Now sieve around 450g of the flour into the bowl along with the baking soda and salt and mix together well. You’ll want to mix out any lumps and flour pockets so it makes a smooth batter. Once this is done, wrap once again with cling film and place in a warm area for 45 minutes for the dough to rise. It should rise to twice its size within this time.
3.) While the dough is rising, you can prepare the filling. In a mixing bowl, beat together the sugar and butter and add your espresso powder and vanilla extract and mix until smooth, set aside for later.
4.) In a separate mixing bowl, add your icing/confectionary sugar, milk, melted butter and cream cheese and mix well. The icing should be nice and runny, but not too watery, it still needs to have some thickness.
5.) Once the dough has risen, add the remaining 150g of flour and mix together with a wooden spoon. The dough will become a bit scraggly, but this is okay. Dust your surface with some more plain flour and empty the dough out onto it and begin kneading. It will be soft and sticky, so add a little more flour each time it get’s a little bit too sticky but not too much, you want the dough to be soft and firm. Knead for roughly ten minutes until it is smooth and firm but also soft and squidgy. Once you have done this, using your finger tips press the dough out into a rectangle as best you can. You’ll want to then use a rolling pin to roll out the dough in a rectangular shape as best you can to about roughly 7mm in thickness. Using a spatula/ruler or anything with a straight edge you can edge the sides of your rolled out dough to shape it into a rectangle. It is essential that you shape it this way so that it rolls evenly when it comes to it. Once this is done, you’re ready to spread that filling
6.) At this point, preheat the oven to 180 degrees celsius - Take the filling and spread it across the entire rolled out dough evenly using a cake scraper, make sure you go right up to the edges, once this is done, you’ll get to roll it. Take one side of the dough and start rolling it, I sometimes use the length of my arm to roll it evenly and once the dough has been entirely rolled you can roughly shape it out by massaging it into an even roll.
7.) Next you’ll want to cut them into rolls, I cut mine roughly about 3cm thick and cut them using a piece of butchers string. Dental floss works better as it is much thinner and has a cleaner cut. You’ll want to slide the string or floss underneath the rolls and then slice them by pulling both ends of the string together in opposite ways. If you have no string or floss, just use a knife, but it does squish the rolls slightly. Add the rolls to a greased baking tray, cover with a tea towel and leave somewhere warm for another 45 minutes to proof. After 45 minutes, pop them in the oven and bake at 180 degrees celsius for 30 minutes.
8.) Remove the rolls from the oven and leave to cool. Once they are cool enough to be removed from the baking tray, add them to a cooling rack and glaze them however you want with the icing you made earlier. I added chopped hazelnuts to the top of mine. Serve and enjoy!