Mwito Pre-Primary School
Cinnamon Rolls with Coffee Icing
It's breakfast and coffee all rolled up in one! Once again, we've teamed up with Pastry Chef, Jeremiah Mesker. This time, we're here to help you wake up with Westrock in your cup AND in your sweet morning treat!
For the filling...
Ingredients
- 1 tbsp cinnamon, ground
- 5 tbsp butter, unsalted
- 2 cups packed brown sugar
Instructions
- Combine room temperature butter, cinnamon, and brown sugar in a mixing bowl, stir
- Set aside
For the icing...
Ingredients
- 1 cup powdered sugar
- 1 shot strongly brewed Westrock coffee - We recommend our Muraho Espresso Blend
Instructions
- Combine liquid coffee and powdered sugar in a mixing bowl, stir until there are no lumps
- Set aside
For the dough...
Ingredients
- 1 cup whole milk
- 2 ½ tsp active dry yeast
- 2 tbsp sugar A
- ⅓ cup sugar B
- ½ cup bread flour A
- 3 ¼ cups bread flour B
- 2 whole eggs
- 5 tbsp butter, unsalted
- ¾ tsp salt
Instructions
- Heat whole milk to 110ºF
- Combine milk, dry yeast, and sugar A in a mixing bowl, stir
- Sprinkle bread flour A over the mixture in an even layer, let it sit for 10-15 minutes or until cracks form on the surface
- Add eggs, butter, bread flour B, salt, and sugar B, mix in a stand mixer with a dough hook on medium speed for 6-8 minutes
- Leave dough in a warm place for 1 hour or until the dough has doubled in size
- After, shape dough into a rectangle approximately 12"x15” in size
- Lightly cover the dough with plastic wrap and freeze for 1 hour, then transfer to the fridge 30 minutes before final shaping...
- Next, roll the dough out to ¼”, keeping it rectangular
- Spread filling over dough in a thin, even layer
- Roll dough into a tight cylinder
- Cut dough into 1-inch slices
- Place individual rolls on a baking pan 30 - 60 minutes before placing in the oven
- Once the rolls double in size, place in oven at 360ºF for 10-12 minutes
- Glaze cinnamon rolls and serve warm - enjoy!
