CINAMMON COFFEE ROLL

40'
Preparation Time
60΄
Waiting Time
15
Portions
2
Difficulty Level

Directions

FOR THE DOUGH

In the bowl of a mixer fitted with a dough hook, mix together the warm milk, sugar and yeast. Let stand until foamy, about 5 minutes. Add the remaining ingredients. Start mixing on low speed for 3 minutes and then on medium speed for 8 to 10 minutes. Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place until doubled in size.

FOR THE FILLING

Mix all the ingredients in a bowl.

FOR THE GLAZE

Stir in cream cheese and softened butter, then icing sugar and finally the cream with coffee. Beat until smooth. Preheat oven to 170 C. Roll out the dough to 30×60 cm, spread the filling and roll out. Lightly butter a 23 x 33 cm baking pan. Divide into 15 pieces and let them double in size. Bake at 170 C for about 21 minutes. Using a pastry bag, spread the icing on top.

Chef: Serafeim Karantziounis

Ingredients

CALCULATE PORTIONS:
  • 240 ml hot Vero Cretan Goat milk
  • 64 gr sugar
  • 7 gr dry yeast
  • 560 gr MILLS OF CRETE All Purpose Flour
  • 73 gr brown sugar
  • 1 medium egg at room temperature
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 3 tsp cinammon

  • FOR THE FILLING

  • 140 gr butter in room temperature
  • 4 tbsp ground espresso coffee
  • 2 tsp cinammon powder
  • 248 gr brown sugar

  • FOR THE GLAZE

  • 60 ml cream cheese
  • 56 gr whipped butter
  • 100 gr powdered sugar
  • 40 gr sour cream
  • 25 gr espresso coffee

Equipment

  • Bowl
  • Mixer
  • Baking pan

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