How can I do the least amount of work, but still get the most amount of cinnamon rolls into my mouth? Super valid question.
How long would it take to go through airport security and stand in line at the Terminal C Cinnamon? Is that time shorter than the time it would take to make yeasted dough, roll it, fill it, slice it, rise it, and bake it?
How can I go from zero to cinnamon roll in one hour flat?
Here’s how! Ready. Set. You know….
There’s no time to waste here. We have a singular focus.
Milk is heated in a small pan with granulated sugar and butter. Heat just until the butter melts then remove from heat and allow it to cool slightly before adding the yeast. We want the yeast to feel warm and cozy enough to bloom and activate in the warm, sweet liquid, not hot hot hot. Yeast doesn’t like that.
Flour, salt, and an egg yolk are added to the milky yeast mixture. I didn’t add all the flour at once. I may not need the entire 2 cups.
My handheld KitchenAid mixer has a dough hook attachment. Thaaaaank you!
A warm soft little dough ball with 1/4 cup flour left over.
Because I want cinnamon rolls on the quick, the dough ball only rests for 10 minutes before being rolled out.
Is that sort of thing even allowed? Yes it is. We’re the boss.
Rolled and buttered.
Sugared with cinnamon and espresso powder and cocoa powder. Lots of chocolate chips too. Why not?
Coiled up right.
And sliced!
I placed the rolls in a lightly buttered pan, covered them with plastic wrap and allowed them to rest and rise for 30 minutes.
In the oven for 20 minutes and ZING!
Cinnamon rolls. And we didn’t even have to stand in line at the airport.
It’s not like a little espresso glazed ever hurt anyone! We’re reasonable people.
PrintQuick and Dirty Chocolate and Espresso Cinnamon Rolls
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
For the Dough
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/2 to 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg yolk
For the Filling
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon instant espresso powder
- 3/4 teaspoon unsweetened cocoa powder
- pinch of salt
- 1/3 cup semi sweet chocolate chips
For the Glaze
- 3/4 cup powdered sugar
- 1/2 teaspoon instant espresso powder
- 3 tablespoons heavy cream or enough to make a pourable glaze
Instructions
- In a small saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool from hot to just warm.
- Place sweet milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to allow to yeast to activate, foam, and froth.
- Add 1 1/2 cups flour, salt, and the egg yolk to the milk and yeast mixture. Use a wooden spoon or hand beaters with the dough hook attachment and stir or beat until incorporated. Add more flour, a few tablespoons at a time if the dough feels to wet. Bring the dough together into a ball and knead a few turns with your hands.
- Cover the bowl with plastic wrap and allow to rest for 10 minutes.
- Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
- Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, espresso powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.
- Slice into 6 pieces.
- Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8×8-inch baking pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.
- While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling.
- Remove from the oven, allow to cool just slightly.
- In a small bowl whisk together powdered sugar, espresso powder, and heavy cream. Drizzle over warm rolls and enjoy!!
annainternational
Argh! Having one of those super ‘hungry’ days today, when I could eat anything and everything, and then this pops up in my Bloglovin feed! And I have all the things I need….must resist! Maybe I will make them Sunday though as a treat, as long as my boyfriend promises to eat most of them, or I’ll eat them all!
Victoria Sponge Pease Pudding
Filthy. Ridiculous. What have you created.
…I’m 100% making these. Joy, you’re just bloody brilliant.
A Toast to the Good Life
Oh YUM. Wow. I LOVE cinnamon rolls! Such a great brunch treat. Definitely going to try this!
kimiko
Joy! These look delicious… Question. I recently found out I have an intolerance to Dairy and Egg whites (not fun)… but do you think these would work with almond milk and vegan butter?? I’m thinking yes…
Allison
I just made these with coconut oil and almond milk and eliminated the chocolate chips. My kids can’t eat dairy. They are delicious. I needed more powdered sugar for the frosting, but the amount of coconut oil was an equivalent swap. The dough is easy to work with.
sharana @ Living The Sweet Life Blog
I totally needed this post today … ahhhhhhh mondays!!
stephyharrison07
These sound HEAVENLY! Man, I wished I had an oven when I read these types of posts!
Stephanie
http://ishowedupinboots.com
Cassie's Kitchen
So it’s snowing like crazy in New York, and I just want to hibernate all day. I think this might need to happen asap. Good thing I already have all the ingredients!! yummmmmm
Sarah Dobbins
This is great! I never think to plan ahead for making cinnamon rolls. I usually wake up and think, “self, a cinnamon roll would be nice, but you are far too hungry to wait 2-3 hours for that to happen.” I have also never had espresso in my cinnamon rolls, but I am totally on board! Thanks for sharing. :)
Ilona @ Ilona's Passion
They look so delicious. I love the addition of espresso.
Girl Named Allyn
Decided when I will make these, and whether I need to order new instant espresso powder from King Arthur (I think the answer is sadly, yes). Drooling.
Also, even though I’ve made several delicious recipes from Homemade Decadence, I still found myself reading the whole book yesterday morning. It’s like a cozy blanket of appetite inducing idea.
Kristin C
Wow! Yum much?
Thanks! I need these in my life!
athisfeetdaily.blogspot.com
Sammie
Yum, yum, yum. Seriously yummy looking – I need to taste these NOW!!!! So much baking, so little time!!! Sammie at http://www.feastingisfun.com. will sure to be making these. Thanks for posting :)
Mary Margaret
I didn’t know it until now, but these are everything I’ve ever wanted. Bless you, Joy.
Marie
WHAT. It’s like you understood what I’ve been searching for on Pinterest for months. ????
Carolyn Selheim-Miller
This is perfect. I am not an early riser so the faster the buns the better!