Melittta Coffee Cinnamon Roll Recipe
Mother’s Day is just a few days away and the best gift you can give your mom is something sweet, with a jolt of caffeine on the side.
These cinnamon rolls with coffee icing are the perfect way to start off your day with your mom. Plus you won’t have to worry about making dough from scratch! The simple hack of using pizza dough will cut your time in half.
Melitta Coffee Cinnamon Roll Recipe
Ingredients:
Cinnamon Buns:
1/2 cup (125 mL) butter, softened and divided
1/2 cup (125 mL) maple syrup
1/2 cup (125 mL) packed brown sugar, divided
1 lb (500 g) pizza dough
1/2 tsp (2 mL) ground cinnamon
Coffee Icing:
1/4 cup (60 mL) finely ground Melitta® 100% Colombian Whole Bean Coffee
2 cups (500 mL) icing sugar, sifted
1 tsp (5 mL) vanilla extract
Method:
Generously grease 13- x 9-inch (3.5 L) baking pan with 2 tbsp (30 mL) butter. Drizzle maple syrup all over top; sprinkle with 2 tbsp (30 mL) brown sugar. Set aside.
Transfer pizza dough to the lightly floured work surface. Roll out dough into a 15- x 11-inch (38 x 28 cm) rectangle about 1/4-inch (5 mm) thick. Spread the remaining butter over the dough. Sprinkle with remaining brown sugar and cinnamon. Finish by drizzling the maple syrup on top.
Starting from one long end, roll up tightly into a log shape; pinch ends to seal seams. Cut into 12 slices.
Arrange buns in a single layer in the pan. Cover with plastic wrap and let stand for about 45 minutes until doubled in size. Preheat the oven to 375˚F (190˚C).
Bake for 25 to 30 minutes or until golden brown and bubbling. Let cool for 5 minutes; invert onto a serving plate.
Coffee Icing: Meanwhile, brew ground coffee with 1/4 cup (60 mL) boiling water using the pour-over method. Let cool completely.
Using an electric mixer, beat together, icing sugar, coffee, and vanilla on low speed until blended and smooth. Icing should be thick enough to coat the back of the spoon but runny enough to drizzle.
Drizzle icing over warm buns.
This recipe was originally featured on Melitta Canada’s blog