top of page

More Than Blinds Group

Public·181 members

Coffee Roll


These Coffee Cinnamon Rolls make the most decadent and delicious breakfast or sweet snack. The coffee dough is filled with a coffee cinnamon filling and finished with a simple coffee icing. A coffee lover dream bake!




coffee roll



If you love coffee flavoured baked goods and cinnamon buns are your go-to breakfast, you are in for a treat! These coffee rolls are packed with espresso aroma and delicious spicy cinnamon flavours.


The coffee dough is light and fluffy but the filling is incredibly indulgent. Enjoy them as is or finish them with a 2 ingredients Espresso Glaze if you need even more coffee flavours.


The sweet dough is proofed overnight in the fridge so it is the perfect make-ahead breakfast recipe. Simply finish the rolls in the morning, bake them and they are ready to be served!


A simple mix of Soft Butter, Brown Sugar, Cinnamon and Instant Coffee Granules. For extra coffee flavours, you could also add a few drops of coffee extract or vanilla extract.


Made by mixing sifted Icing Sugar (powdered sugar) and a shot of freshly brewed Espresso. If you don't have a coffee machine, simply use the same quantity of boiling water with about 1 teaspoon of instant coffee (or the coffee intensity of your choice).


These coffee cinnamon rolls can be kept at room temperature, either in the covered baking dish or inside an airtight container. They will last for up to 3 days but are best eaten fresh within 24 hours. Leftover rolls can be reheated in the microwave.


Once the rolls have completely cooled down, they can be frozen if required (without the icing). Make sure to wrap them well to avoid freeze-burns. Thaw overnight in the fridge or for a few hours at room temperature


A simple yet elegant cake, coffee Swiss roll has a nice and creamy coffee whipped cream icing enclosed in a soft and light coffee flavored chiffon cake. Enjoy a slice of this cake to satisfy your coffee cravings.


The coffee-flavored whipped cream icing intensifies the flavor of this coffee swiss roll. The airy and creamy texture that is infused with coffee flavor is almost like a soft cloud of coffee melting in your mouth.


Now, this part may be scary for some bakers, myself included. But fear not, this chiffon cake has the perfect texture and flexibility for rolling. Also, I have found my favorite method to roll cakes which I will show you below.


In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.


Dust the top of the cooled cake with icing sugar all over. Before rolling the cake we need to peel off the parchment paper backing that it baked on. To do this: Cover the cake with a piece of parchment paper and place another baking pan over it. Turn the cake over, with the rack and all. Remove the wire rack and gently peel off the parchment paper. Reposition the parchment paper over the cake, place another baking pan against the cake again and turn everything over once more. Remove the pan and the parchment. The cake is now facing right side up again.


Spread the whipped coffee cream over the surface of the cake. Using the parchment paper that is under the cake, lift the short edge of the cake that is closest to you. Start to roll the cake as you continue to lift the parchment paper along. Roll the cake until you reach the opposite end. Wrap the parchment paper over it and even out the roll by shaping it with your hands. Transfer the cake to a serving plate and unwrap it. Chill before serving.


I love coffee flavoured desserts to this one is right up my alley. Such a pretty presentation too with the roll. Love a thick slice right now with a big cup of coffee. Would hit the spot on this cold day. ?


Roll up the dough starting with the side farthest away from you while also trying to keep the cylinder of dough about the same thickness. Once rolled, slice the dough into sections. This recipe will make about 18 rolls. So I like to bake them in two 8 inch pans. Place the sliced rolls into the pan and allow them to rise again.


Thank you for an awesome recipe! I made these tonight and it was the best thing that I ever did. They are deliciously soft and the recipe was so easy to follow. This is my new go-to recipe for cinnamon rolls!


THESE BABIES ARE HUGE!!! Each roll weighs over 3 lbs and serves 5+ people! Made fresh daily at Mercurys Rising Bakery in Bellevue, WA. Order ships within 24 hours when placed Monday-Friday. *CONTAINS NUTS*


Set your mixer on high and watch this delectably sweet filling come to life. Spread it onto the cooled espresso cake, roll it up and you've got yourself a Friendgiving holiday dessert to beat all other desserts this holiday season.


Measure out 1 Tbsp coffee and 1Tbsp creamer and combine in small bowl or measuring cup. Pour 1 Tbsp of the coffee creamer mixture into the bottom of a microwave safe ramekin or individually sized parfait cup. Place 1 Pillsbury Grands! Cinnamon Roll into the parfait cup and pour another Tbsp of coffee creamer mixture on top. Repeat step to prepare all cinnamon rolls provided in pop can, placing each roll in its own dish.


One at a time, place microwave safe parfait cup in microwave and heat for 30 seconds. Allow cinnamon roll to rest for 30 seconds. Microwave for 1 more minute with no rest time. Repeat steps 3-4 with each individual parfait cup.


A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.


A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle or kanelsnurr, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull.[1][2][3] In Austria and Germany, it is called Zimtschnecke.


A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.


Haga, a district in Gothenburg, Sweden, is well known for its very large cinnamon rolls. These cinnamon rolls are called hagabullar or 'Queen of the kitchen'. Hagabullar are usually 30 centimeters (12 in) or more in diameter and are, despite their size, not considered a communal roll. Each person usually orders one each.[9]


The Swedish Butterkaka and Finnish bostonkakku ("Boston cake") is a cake made by baking cinnamon rolls in a round cake pan instead of baking them separately, so that they stick together to form a large, round cake.[10]


American cinnamon rolls are frequently topped with icing (usually confectioners' sugar-based) and are sometimes fried, finished with glaze, and served as a variation of a raised donut. There are also regional combinations: in the American Midwest, especially Nebraska and Kansas, cinnamon rolls are commonly eaten with chili.[12]


In Austria and Germany they are widely available at supermarkets and bakeries. Along with Topfengolatsche, Buttercroissant and Faschingskrapfen they are a typical pastry to have with afternoon coffee.


In Sweden and Finland, cinnamon rolls are traditionally enjoyed during a coffee break, or fika, which is a get-together with friends. National Cinnamon Bun Day (Kanelbullens dag) is observed on October 4 in Sweden and Finland.[15]


Hong Kong style Swiss roll is usually made with chiffon cake. Light spongy cake that incorporates whipped egg white into the cake batter. The fluffy egg white is what makes the cake light and airy. The secret is just to whip the egg white with a bit of cream of tartar. Cream of tartar helps to stabilize the egg white by holding in water and air. Whip until stiff peaks formed.


Then, the other batter is pretty basic. Cake flour, sugar, baking powder, salt, vegetable oil, and vanilla. Instant coffee is added to warm milk and then add to this batter. Make sure the coffee milk is at room temperature before adding into the batter. Stir everything together until smooth. Lastly, gently fold in the whipped egg white. That is the batter ready to be baked.


This super decadent and delicious Cinnamon Roll Pancakes Recipe, with a Maple Coffee Glaze, makes an amazing breakfast! These are like making hot and fresh cinnamon rolls right on the griddle. They require a few extra steps, but are totally worth the effort.


Oh my goodness, swirly cinnamon perfection! You can serve with warm maple syrup, or go over the top with a maple coffee glaze. To make the glaze, combine 1 cup of powdered sugar, 1 teaspoon of maple extract, 2 tablespoons of heavy cream and 1 tablespoon of coffee. Seriously, this glaze is life changing.


The development of this coffee cake roll recipe came about after many reader's requests to adapt the popular fluffy chocolate cake roll and vanilla cake roll with coffee. I finally found the catalyst to do so when a girlfriend's birthday came around and I wanted to gift her a cake. She had her hands full with mommy duties and I thought a nice caffeinated treat would really brighten her day and indeed she said it was just what she needed. I hope you enjoy it too! 041b061a72


About

Welcome to the group! You can connect with other members, ge...

bottom of page