Coffee cake cinnamon roll
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Fluffy, gooey cinnamon rolls meet the butter coffee cake crumb toppings in the ultimate breakfast mashup. Topped with drizzle of vanilla icing, these rolls are pure magic!
Coffee cake cinnamon roll
If you think your homemade cinnamon rolls can’t be any better…think again. Imagine a soft, pillowy cinnamon roll. Swirls completely with spices with the cinnamon sugar goodness, buttery coffee cake topped with crumbles and finished with a drizzle of vanilla icing. Yes, they’re as dreamy as they can hear.
These rolls take everything you like about two iconic breakfast treats (flowfee cinnamon rolls and buttery coffee cakes) and combine them into the ultimate morning dul. I promise they’ll soon become a favorite, just because they’re making them on a weekend brunch, a cozy morning, or (honestly because it’s a good reason.
Why do you like this recipe?
If you’re not yet sure you need these in your life, then let me break down exactly why these are changing your life.
Its soft, secret cinnamon roll texture: rich in butter and eggs in the dough, making it soft and soft. Pure heaven butter crumb topping: the same strosele on top of your favorite coffee cake, but here we add the perfect crunch to the warm, twisted cinnamon rolls. Easy Makeup Options: Prepare these rolls the night before, raise them in the fridge overnight, and bake them fresh in the morning! That icing drizzles to tie it all together: sweet, simple, perfect finish.
Let’s talk about that breadcrumb topping
I really believe Streusel toppings improve your desserts. For example, how can topping something with a thick layer of butter crumb topping becomes a bad idea? It’s butter, crunchy and packed with brown sugar and cinnamon, adding the perfect crisp contrast to the soft, dough rolls below it.
Some pro tips to make that crumb topping just right:
Use melted butter. This creates a texture that is easy to spunk, rather than a large chunk. Use soft, finely ground brown sugar. Not all brown sugar is made equally. I found that when I made this breadcrumb topping with rough brown sugar, the streuckels didn’t blend in seamlessly into the dough. Sprinkle generously. I would like each bite to have a bite of a crisp buttery topping.
Best Coffee Cake Cinnamon Roll Tips
Don’t hurry. The longer the dough, the softer and fluffy the rolls become. Use room temperature materials. This helps the dough to gather evenly and ensures a full rise. Slice evenly. Use a tasteless dental floss or a sharp knife to even slice the dough clean.
MAKE-AHEAD & Storage Instructions
How to make these coffee cakes cinnamon roll in advance:
Overnight Prep: Once you have shaped your cinnamon rolls, cover the bread tightly with plastic wrap and pop it in the fridge overnight. The next morning they come to room temperature and let it rise for about an hour before baking. Freeze: Can freeze unbaked cinnamon rolls after shaping. Place in a greased pan, cover it tightly and freeze it. When ready to bake, thaw in the fridge overnight and then bring to room temperature before baking.
How to save these glorious rolls:
Store baked rolls in a room temperature airtight container for up to 2 days. Refrigerate for up to 5 days and reheat in the microwave for 15-20 seconds before serving. Freeze baked rolls for up to 3 months. Thaw and warm before adding icing!
Can’t wait to make these coffee cake cinnamon rolls. They have that perfect crunch from warm, sticky, buttery and breaded toppings. Plus, is that vanilla icing drizzle? Absolute perfection.
Happy baking!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 1 hour
Rise time: 2 hours
Cooking Time: half an hour
Total time: 3 hours 30 minutes
yield: 12 servings
category: breakfast
method: oven
cooking: Americans
unit:
USM
material
For cinnamon rolls
4 1/2 cup All-purpose flour
1/3 cup Granule sugar
1 Packet (2 1/4 tsp) Instant Yeast
1 tsp salt
1 1/2 cup milk
6 tbsp Unsalted butter
1 Big eggs at room temperature
For brown sugar filling
1/4 cup Unsalted butter at room temperature
1/3 cup Stuffed dark brown sugar*
1 tablespoon Ground Cinnamon
For toppings of breadcrumbs
1/3 cup Unsalted butter, melted
1/3 cup Stuffed light brown sugar
2 tbsp Granule sugar
2/3 cup All-purpose flour
1 tsp Ground salted cinnamon pinch
For vanilla icing
1/2 cup Powdered sugar
2 tsp Pinch of salted milk
Instructions
First, make the dough. In a stand mixer with paddle attachment, mix 2 cups of flour with granulated sugar, yeast and salt. In a microwave safe bowl, microwave the milk and butter for about 45 seconds until the mixture is warm and warm and the butter is almost melting (you don’t want to steam or too hot the mixture as it can kill the yeast). Pour the milk mixture into the flour mixture. Add the eggs. Bash everything together at slow speeds so that the flour cannot fly everywhere. Gradually increase the speed and beat for 2 minutes. The dough looks like a batter, but this is correct! This step begins the development of gluten. After 2 minutes, change to a fabric hook attachment. Add additional 1½ cups of flour and knead on slow speed until combined. Use a silicone spatula to rub the sides of the bowl. Add the remaining 1 cup of flour (4½ cups in total), knead on slow speed, stop the mixer from time to time to redisperse the dough. Knead for about 10 minutes until the dough is smooth and supple. If the dough is too wrapped around the hook, turn off the mixer, pull out the dough, turn it over and turn the mixer on again. The dough is ready if it is ready (without breaking) that you can stretch a quarter-sized dough between your fingers and pass through it. This means that gluten has developed well. If the dough breaks, knead it for a few more minutes and try again. Transfer the dough to a large oiled bowl and cover the bowl with a dish towel or plastic wrap. Stand up in a warm place until the fabric has doubled about an hour. Spread the raised fabric over a well decorated surface. Use a rolling pin to round it into a 12″ x 18″ long rectangle. Using a hand or a silicone spatula, fill the butter up to the edges of the dough and spread it out. Sprinkle brown sugar and cinnamon over butter and spread it on butter using your fingers. From the 18 inch width that is closest to you, roll the dough into a narrow log. Press the fabric along the outer seams to seal everything together. Using a very sharp knife, cut the dough into 12 even rolls. Place the rolls in the prepared bread. Cover the pan with a dish towel or plastic wrap and rise again until it doubles in size until it reaches about an hour. Topped with breadcrumbs while the dough is rising. Combine all the ingredients in a medium mixing bowl and stir until they are coagulated together to form large, small pieces of stringer. Once the dough has risen, preheat the oven to 350°F. Sprinkle breadcrumb topping all over the top of the cinnamon roll. Bake the rolls until golden brown for about 30 minutes. Place the pan on a wire cooling rack and allow it to cool warm until you touch it. Make vanilla icing while the roll is cooled. Combine all the icing ingredients and whisk to mix. Drizzle icing over the cinnamon rolls and dig it in!
Note
I used dark brown sugar because it gives you a beautiful swirl, but if that’s all you have, the thin brown sugar works just as well!
