Maple Mocha Cinnamon Rolls Recipe

Ingredients

• 180 ml whole milk
• 2 teaspoons instant espresso powder, divided
• 7 g instant yeast
• 45 g granulated sugar
• 1 large egg, at room temperature
• 55 g unsalted butter, melted and divided
• 360 g strong bread flour
• 3/4 teaspoon fine salt
• 90 g light brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 100 g powdered sugar
• 2 tablespoons pure maple syrup
• 1 to 2 tablespoons whole milk

Method

1. 1

   Warm 180 ml milk until just lukewarm and dissolve 1 teaspoon espresso powder in it. Mix in the yeast, granulated sugar, egg, and 35 g melted butter.

2. 2

   Add the flour and salt. Knead for 8 to 10 minutes, until the dough is smooth and elastic. Cover and let rise for 60 to 90 minutes, until doubled.

3. 3

   Grease a 23 cm square pan. Mix the brown sugar, cinnamon, cocoa, and remaining espresso powder in a small bowl.

4. 4

   Roll the dough into a 30 x 38 cm rectangle. Brush with the remaining 20 g melted butter and scatter the filling evenly over the surface.

5. 5

   Roll up from a long side into a firm log. Cut into nine equal pieces, arrange them in the pan, cover, and proof for 35 to 45 minutes until puffy.

6. 6

   Heat the oven to 190 C, or 170 C fan. Bake the rolls for 23 to 27 minutes, until browned and cooked through at the center. Cool for 10 minutes.

7. 7

   Whisk the powdered sugar with the maple syrup and enough milk to make a pourable glaze. Spoon it over the warm rolls and serve.