Coffee Cinnamon Rolls
Coffee and cinnamon rolled up into a not-too-sweet baked treat, what could be better than these adorable vegan Coffee Cinnamon Rolls? Perfect to bring to brunch, serve with afternoon tea, or just as an easy snack!
I cannot recommend these Coffee Cinnamon Rolls enough! This week I have been eating them for breakfast and as an after-dinner dessert! They are the perfect balance of sweetness that isn’t overpowering for a breakfast on the go, but they still satisfy my sweet tooth for an evening treat.
Whenever our family gets together for brunch we have coffee constantly brewing since we are all coffee obsessed! Whenever one of us needs a refill we go around the table refilling each cup because if one person has an empty coffee mug then everybody else will be needing more too!
Our brunches are always to celebrate a special occasion, such as a birthday or Christmas. On these occasions our mom always makes cinnamon buns for the family to enjoy. So, while these Coffee Cinnamon Rolls bake it smells just like our family home on those sentimental days, with the combination of coffee and cinnamon wafting in the air.
I definitely will be making a batch of these Coffee Cinnamon Rolls on Sundays so that I have breakfast ready for the whole week! Who doesn’t love a little hit of caffeine in their breakfast? This is also the perfect midday snack to give an extra boost to get through your day!
Looking for other recipes that have caffeine in them? Check these ones out!
~Tessa
Coffee Cinnamon Rolls
Vegan
Yield: 12-14 rolls
Prep time: 10 minutes
Bake time: 17-19 minutes
Author: Kitchen Potatoes
Ingredients
Rolls
· ¾ cup unsweetened vegan milk (I use plain, unsweetened soy milk)
· 2 tbsp vinegar
· 1 tsp vanilla
· 3 cups all-purpose flour + ¼ cup extra to flour surface
· 1 tbsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· ⅓ cup granulated sugar
· ¾ cup cold vegan butter + 3 tbsp extra room temperature vegan butter to spread on dough
· ½ cup brown sugar
· 1 tsp cinnamon
· 2 tbsp instant coffee granules
Glaze
· ½ cup powdered sugar
· 1 tbsp vegan milk
Method
Adjust oven rack to the upper area of your oven. Preheat oven to 350°F and line large baking sheet with parchment paper. Set aside.
Combine vegan milk and vinegar in a measuring cup, stir to curdle milk. Add vanilla and set aside.
Combine flour, baking powder, baking soda, salt, and granulated sugar in a large bowl.
Cut ¾ cup of butter into small pieces and add to flour mixture. Using a pastry cutter or your fingertips, blend butter into flour mixture to achieve a fine, crumbly mixture.
While stirring with a fork, slowly add the milk mixture to form a rough dough.
Turn dough onto a lightly floured surface and knead dough for 3 minutes.
Roll dough on a lightly floured surface into a large rectangle until the dough is thin without breaking or becoming translucent.
Spread 3 tablespoons of room temperature vegan butter on the dough.
In a small bowl combine brown sugar, cinnamon and instant coffee granules. Sprinkle this mixture evenly on top of the buttered dough.
Gently roll the dough into a pinwheel, rolling the longer side. Place the roll onto a cutting board and, with a sharp knife, cut roll into pieces approximately 1 inch thick.
Place onto prepared baking sheet, leaving at least 2 inches between each roll. Bake in batches for approximately 17-19 minutes each batch or until the rolls have browned slightly.
Remove from oven and place rolls on cooling rack.
Once the rolls have cooled completely, prepare the glaze by mixing the powdered sugar and vegan milk in a small bowl. Mix thoroughly until all clumps are smooth. If the glaze is too thick, add more vegan milk, half a tablespoon at a time. If the glaze is too thin, add more powdered sugar, ¼ cup at a time. Once the glaze is your desired consistency, drizzle over coffee cinnamon rolls. Allow glaze to set for approximately 5 minutes, then serve!
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