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Softest Cinnamon Rolls with Espresso Whipped Cream
From instagram.com
Makes 8 rolls
2 hrs 15 min
Tender, moist cinnamon rolls enriched with Greek yogurt, filled with cinnamon-brown sugar butter, and topped with espresso-spiked whipped cream.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepGrease a 9×13" / 23×33 cm pan | |||||||||
| 3/4 cup / 180 ml milk, warmed to 110°F / 43°C | Combine milk, sugar & yeast, let sit 5–7 min | Add remaining sugar, yogurt, butter, eggs & vanilla | Add flour & salt, mix low 1 min, rest 5 min, medium 5–7 min | Cover & rise 30–45 min until doubled | Roll dough 16×15", spread filling, roll tight log | Cut into 8 rolls, place in greased 9×13" pan | Proof 25–30 min, pour warmed cream over rolls | Bake 350°F / 175°C, 22–24 min, then 375°F / 190°C, 5–7 min until golden | Slowly pour into whipped cream, whip to medium stiff peaks |
| 1 tbsp / 12 g granulated sugar | |||||||||
| 2 1/2 tsp / 11 g active dry yeast | |||||||||
| 1/2 cup / 110 g granulated sugar | |||||||||
| 1/2 cup / 120 g Greek yogurt or sour cream, room temperature | |||||||||
| 1/2 cup / 113 g salted butter, very softened | |||||||||
| 2 eggs, room temperature | |||||||||
| 1 tsp vanilla | |||||||||
| 4 1/2 cups / 540 g bread flour | |||||||||
| 1 tsp salt | |||||||||
| 1/2 cup / 113 g salted butter, softened | Mix butter, brown sugar, cinnamon & vanilla until smooth | ||||||||
| 1 cup / 240 g light brown sugar | |||||||||
| 2 tbsp cinnamon | |||||||||
| 1 tsp vanilla | |||||||||
| 1/2 cup / 120 ml heavy cream, warmed | |||||||||
| 1/2 cup / 120 ml heavy whipping cream | Whip 1/2 cup cream to medium stiff peaks | ||||||||
| 1 tbsp instant coffee | Warm 1/8 cup cream with coffee, stir in condensed milk | ||||||||
| up to 2 tbsp condensed milk | |||||||||
| 1/8 cup / 30 ml heavy whipping cream | |||||||||
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