Food, Sweet Baking

Cinnamon rolls with espresso glazing.

January 26, 2016

Last week I got the opportunity to make small sandwiches and treats for an event – something like catering. It was so much fun to think of recipes and try to figure out the quantities and go shopping and execute it. It’s a challenge to make snacks for 50 people but I might add that they were a hit! I blame it on these cinnamon rolls with Espresso glazing I made.

It wasn’t necessary to make something sweet too but knowing me (and the sweet tooth I am) you might have guessed that I jumped at the opportunity. But what do you make for 50 people that only eat with their hands? Of course a handy sweet snack that makes them want more.

So if you ever have to cater for many people (or need a sweet party snack recipe), these cinnamon rolls recipe is for you:

Cinnamon rolls with Espresso glazing recipe | LOOK WHAT I MADE ...

All you need is:

250 ml milk
– 1/ fresh yeast cube (7 g or the same in dry yeast)
– 140 g butter (at room temperature)
– 450 g flour
– 80 g sugar
– 45 g corn starch
– 1 pinch of salt
– 2 eggs
– 30 g brown sugar
– 2 tsp ground cinnamon

For the espresso glazing:
– 3 tsp Espresso
– 165 g powder sugar

Heat the milk in a put until lukewarm. Add the yeast and let it rest for 5 mins until bubbles appear. Meanwhile melt the butter. Put the flour, 50 g of the sugar, 40 of the corn starch and salt into the mixer and blend already. Stir in the milk, 80 g of the melted butter and 1 egg. Mix until it forms a smooth dough. Grease a bowl with some vegetable oil and add the dough. Let it rest for 2 hours in a warm place.

Meanwhile add the rest of the sugar, cinnamon, brown sugar and the 5 g of corn starch to the melted butter. Mix well until a smooth spread forms. Put it aside to rest and harden.

Preheat the oven to 220 °C. Take the risen dough (it should be about double the size) and add some flour to your working surface. Roll the dough to a square of the 5 mm thickness. Spread the cinnamon butter on top of the square and roll both sides inside 1/4 of the size. Spread the rest of the cinnamon butter on top and roll it into a tight roll. Cut small circles with a sharp knife and put them on a lined baking tray.

Bake them in the oven for 15 to 20 mins.

Meanwhile sieve the powder sugar for the glazing into a small bowl. Add the Espresso and stir well. The glazing should be runny but not drip too much.

Cinnamon rolls with Espresso glazing recipe | LOOK WHAT I MADE ...

Let the cinnamon rolls cool by the side. (Some little quality testing doesn’t hurt there – just to make sure they are as good as they look).

Cinnamon rolls with Espresso glazing recipe | LOOK WHAT I MADE ...

Now sprinkle the glazing on top. You can eat them now right away or let the glazing harden. These will last up to 3 days in an airtight container in the fridge.

Cinnamon rolls with Espresso glazing recipe | LOOK WHAT I MADE ...

For the perfect coffee break treat just when you (and your colleagues) need it.

Cinnamon rolls with Espresso glazing recipe | LOOK WHAT I MADE ...

Now. Carry on!

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