Cinnamon Rolls with Coffee Icing

 

Breakfast and coffee all rolled up in one!

Once again, we’ve teamed up with Pastry Chef, Jeremiah Mesker. This time, we’re here to help you wake up with Westrock in your cup AND in your sweet morning treat! 


Here’s how you can make your own Cinnamon Rolls with Coffee Icing: 

ICING:

  • 1 cup powdered sugar
  • 1 shot brewed Muraho Espresso Blend or Meza Morning Blend

ICING:

  1. Mix the icing and powdered sugar together until there are no lumps
  2. If thicker icing is desired, add more powdered sugar
  3. If thinner icing is desired, add more coffee
  4. Set to the side

CINNAMON ROLL FILLING:

  • 1 TBSP Cinnamon, ground
  • 5 TBSP Butter, unsalted
  • 2 Cups packed brown sugar

CINNAMON ROLL FILLING:

  • Combine room temperature butter with cinnamon and brown sugar and stir until it is evenly mixed 
  • Set to the side

CINNAMON ROLL DOUGH:

  • 1 cup whole milk
  • 2 1/2 tsp Active dry yeast
  • 2 TBSP sugar A
  • 1/3 cup sugar B
  • 1/2 cup bread flour A
  • 3 1/4 cup bread flour B
  • 2 whole eggs
  • 5 TBSP butter unsalted
  • 3/4 tsp salt

CINNAMON ROLL DOUGH:

  1. Heat the whole milk to 110ºF and combine with the dry yeast and sugar A  in a mixing bowl
  2. Sprinkle the bread flour A over the mixture in an even layer and let it sit for 10-15 minutes  until cracks form on the surface
  3. Add the whole eggs, butter, bread flour B, salt and sugar B and mix with a stand mixer with a dough hook on medium speed for 6-8 minutes
  4. Leave the dough in a warm place for 1 hour or until the dough has doubled in size
  5. After, press down the dough and shape into a rectangle approximately 12 x 15” in size
  6. Lightly covered the dough with plastic wrap and freeze for an hour, then transfer it to the fridge for 30 minutes before the final roll and shaping

ASSEMBLY:

  • Roll the dough out to ¼”, keeping it in a rectangular form
  • Spread the filling over the dough in a thin, even layer
  • Roll the dough in tight coil along the length
  • Cut the dough into 1-inch slices
  • For larger rolls, place individual rolls on a baking pan for about 30 minutes to 1 hour before placing in the oven
  • Once the rolls are double in size, place in oven at 360ºF for 10-12 minutes
  • Glaze cinnamon rolls and enjoy

Jeremiah’s Coffee of Choice for the Coffee-Iced Cinnamon RollsMuraho Espresso Blend

Muraho Espresso Blend – Allows the senses to indulge in the sweetness of nature by focusing on those found in both fruit and flower. Once ground, this coffee draws on the soft floral fragrance of lavender and, upon brewing, blossoms into the syrupy fullness of apricot.

 Return to Blog Feed

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Meet Our Farmer Partner, Christine