Its been raining all day, bit windy and definitely does NOT feel like summer. Although this does make me fairly exited for autumn and winter ❤
It does mean however, that you can make way for these indulgent, coffee oozing cinnamon buns with crunchy roasted hazelnut pieces.
I love cinnamon buns, really, I think I just love anything that has a strong cinnamon taste to it! who doesn’t?
Never made them though, didn’t even know where to start but these were a triumph. Not my first try however, i’m not that skilled yet!! The first ones I used the wrong type of dough and they were rock hard, practically some little cinnamon bricks. not nice whattttttsooeverrrr.
These though, they were soft and full of that familiar cinnamon centre then… to top it all off covered in a strong coffee glaze that really makes you want to eat 4 more. Yes thats right, a coffee glaze 😉 Which technically makes them perfect for a Sunday morning, fresh from the oven. 🙂
If buns are not your thang’, I made some Mocha Cupcakes which would equally work as a naughty but delicious breakfast!
After the first disaster, I was definitely hesistant to whether these would work. I found a simple recipe online for the dough and started baking away! It was nice because they only needed to rise once and the dough was easy to work with 🙂
It has a mixture of butter, egg and milk in it making it rich and buttery and also so soft! I added more cinnamon to, just so there is an extra cinnamon kick. Who’s complaining? 😉
The centre is just the simple butter, sugar and cinnamon combo but with added hazelnuts for a bit of a texture difference and because I do love hazelnuts…
After leaving to rise for another half hour to an hour, I baked in the oven and practically paced back and forth by the oven just waiting, for what felt like an eternity, for these to cook. They smelt incredible before they had even finished cooking.
They took roughly 20 minutes to cook and once cooked, they just needed the coffee glaze and more hazelnuts to complete them ❤
The coffee glaze, which completed the rolls in my opinion, was simply made of freshly made coffee and some icing sugar to sweeten it off!
I feel like im already drooling over these… they were super yummy and fulfilled that morning caffeine hit we all need :p
I will leave the recipe down below. If you don’t already please do follow my blog it would be greatly appreciated and check out all my other recipes 🙂
Have a good rest of the weeeeeek!
Please note: These should be eaten straight from the oven. Otherwise they will harden slightly. I haven’t tried freezing either so can’t advise on that. Sorry x
Cook time: 2 hrs Serves: 12
- 330g strong white flour
- 2 1/2 tbsp caster sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 sachet of fast instant yeast
- 120ml tepid water
- 60ml milk
- 40g butter
- 1 large egg
for the filling:
- 50g butter
- 50g caster sugar
- 2 tbsp (approx) ground cinnamon
for the glaze
- 100g icing sugar
- 50ml strong, freshly made instant coffee
- 1/2 tsp honey
you may also need:
- roasted hazelnut nibs (optional)
- Place the flour, salt, sugar, cinnamon and yeast into a large clean bowl. Mix until dispersed evenly and set to one side.
- Melt the butter, water and milk in the microwave (this was the easiest way), until melted and hot to touch! Add to the flour mixture and mix until a soft dough has formed. Flours can vary so if it’s a little wet still, add a tbsp more dough until it is soft and well formed:)
- Tip onto a lightly floured surface and knead for 5 minutes. Place into a greased bowl and leave for 20 minutes, until puffy and slightly risen.
- In a smaller bowl, whilst the dough is resting, mix the cinnamon and sugar together. Once the 20 minutes is up, roll out onto the lightly floured surface, into a large rectangle.
I didn’t measure how big the dough was i’m afraid!
- Using the back of a spoon, spread the butter all over the dough until evenly covered, sprinkle the cinnamon mix until its equally covered the butter and if desired, the hazelnuts too.
- Roll into the traditional swirl pattern, rolling from the long side, tightly. Use a sharp knife to slice into roughly 13 swirly shapes and place in a greased tin/dish leaving a small gap inbetween each of them 🙂
- Leave covered, in a warm place to rise for 1 hour, until doubled in size.
- Preheat the oven to 150º celcius and bake in the oven for 20 minutes, until browned and cooked through.
Once cooked, take out the oven and place aside for a couple minutes.
- For the glaze you will need to sieve the icing sugar into a small bowl and then add the coffee. Stir until combined and add the honey. Give one final stir and if you can resist… pour onto the cinnamon buns. Sprinkle more hazelnuts on top and serve immediately 🙂
Lots of Love X