Coffee & Pecan Cinnamon Rolls
Coffee Pecan Cinnamon Rolls
Makes 15 medium rolls
Plant Based / Dairy Free
If you love coffee and you love cinnamon rolls, then this recipe is for you!
For our version of these classic sweet rolls, we have added fragrant hazelnut coffee and crushed pecans in the cinnamon filling, then drizzled them with a coffee infused glaze. We have also topped each one with a whole caramelised nut for the ultimate mouthful! Be warned, these are dangerously delicious!
Ingredients
- For the dough-
180ml warm water
7g dry yeast
180ml unsweetened soy milk
50g plant based butter, melted
50g unrefined golden caster sugar
550g plain flour
1tsp salt
-For the filling-
50g plant based butter melted
1tsp instant hazelnut coffee
150g unrefined golden caster sugar, plus 2tbsp
1tbsp ground cinnamon
1/4tsp salt
100g pecans, finely chopped
-For the glaze & toppings-
130g icing sugar
2tbsp butter, melted
1tbsp milk
1tsp instant hazelnut coffee
12 whole pecan halves
1tsp maple syrup
A small pinch of salt
Method
To make the dough, mix the warm water and the yeast in the bowl of a mixer and allow it to activate for ten minutes. Add the milk, the butter, the sugar and a few scoops of the flour and blend for 2 or 3 minutes. Add the remaining flour and the salt and blend until you have a soft elastic dough. Place it in an oiled and floured bowl, cover it with a cloth and allow it to double in size for an hour, somewhere warm and draft free. If you have a light in your oven you can place the dough in the oven with just the light on.
While the dough is proofing, prepare the filling. Mix the melted butter with the coffee and the 2tbsp of sugar until melted and incorporated. In a small bowl, combine the sugar, the cinnamon and the salt and set aside. Chop the pecans finely and you are all set for assembly.
When the dough has doubled, place it on a lightly floured work surface. With a rolling pin, roll out the dough into a large rectangle, about 1/2cm thick. Pour the butter & coffee mixture onto it and spread it out with a pastry brush, leaving a 2cm border bare. Sprinkle the sugar & cinnamon mixture all over, then the chopped pecans, reserving a tablespoon or so for decoration. Starting with the longer side, roll the pastry into a log, making sure the seam is underneath. Using a piece of thread*, or a knife divide the log into 15 equal discs about 3cm thick. Place them in an oiled baking dish next to each other, allowing a little room for them to expand. Cover them with a cloth and place them back in the lit oven for an hour and a half. Once they have risen again, take them out and preheat the oven at 180C.
Bake for 20-25 minutes, till the rolls are golden.
To make the glaze, melt the butter in a small pan and dissolve the coffee in it. Place the icing sugar in a mixer or food processor. Add the butter & coffee mixture and blend, until you get a smooth honey-like consistency. Add a little more milk if the glaze is too thick, or more icing sugar if it is too thin.
Take the whole pecan halves and place them in a small bowl with the maple syrup and a tiny bit of salt. Coat them well and place them in a small frying pan over medium heat. Keep stirring them for a couple of minutes until they become fragrant and sticky. Remove them from the pan and while taking care, separate them to cool and set on a piece of parchment.
Once you take the cinnamon rolls out of the oven, allow them to cool for a few minutes. Drizzle the glaze over them with a spoon and sprinkle them with the reserved chopped pecans. Finally, place a caramelised pecan half in the centre of each roll, plate them onto a cake stand or platter and serve. Enjoy!
Notes
*When you cut through soft dough with a knife it is inevitable to flatten the shape of the rolls. One way to avoid this is to place a piece of thread under the log where you want to cut, then cross the thread over the top and pull. This way you are able to slice the rolls without squishing them with the blade of the knife.
