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

  1. Combine room temperature butter, cinnamon, and brown sugar in a mixing bowl, stir
  2. Set aside
 
 

For the icing...

Ingredients

 

Instructions

  1. Combine liquid coffee and powdered sugar in a mixing bowl, stir until there are no lumps
  2. 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

  1. Heat whole milk to 110ºF
  2. Combine milk, dry yeast, and sugar A  in a mixing bowl, stir
  3. 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
  4. 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
  5. Leave dough in a warm place for 1 hour or until the dough has doubled in size
  6. After, shape dough into a rectangle approximately 12"x15” in size
  7. Lightly cover the dough with plastic wrap and freeze for 1 hour, then transfer to the fridge 30 minutes before final shaping...
  8. Next, roll the dough out to ¼”, keeping it rectangular
  9. Spread filling over dough in a thin, even layer
  10. Roll dough into a tight cylinder
  11. Cut dough into 1-inch slices
  12. Place individual rolls on a baking pan 30 - 60 minutes before placing in the oven
  13. Once the rolls double in size, place in oven at 360ºF for 10-12 minutes
  14. Glaze cinnamon rolls and serve warm - enjoy!
 
 

Jeremiah's #CoffeeofChoice for this delicious treat...

Muraho Espresso Blend
This blend allows the senses to indulge in the sweetness of nature by focusing on those found in both fruit and flower. Once ground, this coffee draws on the soft floral fragrance of lavender and, upon brewing, blossoms into the syrupy fullness of apricot.