Mocha Cinnamon Rolls {Detailed Instruction}
Delicious Mocha Cinnamon Rolls for my coffee lovers! They are soft and fluffy, topped with mocha frosting, just to die for!
Servings: 9
Calories: 267kcal
Equipment
Ingredients
Dough
- 7 g active dry yeast
- 3 cups 375g unbleached all purpose flour (Plus additional flour for dusting)
- 3 tbsp vegan butter melted
- 1 cup milk of choice
- 1/4 cup granulated sugar divided
- 1 tbsp baking espresso powder
Filling
- 3 tbsp vegan butter room temp
- 1/2 cup brown sugar packed
- 2 tsp cinnamon
- 1 tbsp cocoa powder
- 1 tsp baking espresso powder
Instructions
- In a small pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
- Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
- Add the rest of the sugar and stir well to dissolve the sugar crystals.
- Slowly add the flour mixed with espresso powder (1 cup at a time) to the milk mixture while stirring with a wooden spoon as you add more flour. The dough should be shaggy, flaky, and sticky.
- Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
- Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
- Let the cinnamon roll dough rise for about one hour in a warm place. *** The dough should double in size.
- Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
- Preheat the oven to 350 F.
- Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
- Roll the dough out into a rectangular shape (roughly about 11 x 14 inches)
- Spread the room temperature butter on the dough with a brush, knife, or spoon.
- In a small bowl, mix brown sugar, cinnamon, cocoa powder, espresso powder together.
- Spread the mocha cinnamon sugar mixture evenly across the dough on top of the butter.
- From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly.
- Cut the dough into 9 even pieces using a sharp knife ****
- Grease an 8x8 or 9x9 baking dish.
- Place the cinnamon rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
- Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes in a warm area.
- Remove the plastic wrap, brush extra melted vegan butter on top (optional), and bake the cinnamon rolls for 20 - 22 minutes or until golden brown on top.
- Serve with Cashew Cream Cheese Frosting or 2 ingredient vegan icing *****
Notes
* 40 - 45 degrees Celsius or 110 F. It should not be warm, but not hot to touch.) You can use a food thermometer.
** I usually add a fitting pot lid on top just to ensure there is no air can escape.
*** It may take more time depending on the temperature.
**** You can also use a pastry cutter (that usually comes with a pastry mat) or unflavored dental floss.
***** In a mixing bowl, combine 2 cups of powdered sugar and 2 - 3 tbsp milk of choice. (add more milk until it reaches your preferred consistency). Whisk together and drizzle on top of the cinnamon roll immediately.
For more tips check out the "How to Make" section in the post.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 70mg | Fiber: 2g | Sugar: 15g