MOCHA ALMOND CINNAMON ROLLS

  Last week my cookie monster was sad, so I tried making cinnamon rolls. They came out ok, but in my book were an epic fail. The dough wouldn’t rise and the bottom was slightly crusty from baking in a pool of butter. I was then determined to make kick-ass cinnamon rolls for some baking redemption.

It seemed to come at a perfect time since my cookie monster’s co-worker was having a birthday. Little did I know his co-worker doesn’t eat carbs. While this is for a health reason, it had me thinking about balance through all aspects of life. This week I shared (and by shared I mean I had ¾) of a bottle of wine with my siblings at a swanky wine bar. We caught up on life, laughed a lot, and of course drank. During the evening they gave me a graduation gift. It was a necklace that came with a description about having balance in life. Something I need to work on.

Balancing graduate school, work, household chores, and my baking addiction, sometimes just seem too overwhelming. But stepping back and finding a balance always works. I know don’t feel as guilty binging on that Ben & Jerry’s in my freezer knowing I had a great workout that morning. But regardless of food habits, it is good to indulge, it is ok to stress- life is about finding your Zen and then kicking butt.

So my point is, you should make this cinnamon rolls, indulge a bit, and just enjoy every part of your life.

Namaste foodies.

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MOCHA ALMOND CINNAMON ROLLS

Recipe Type

:

Dessert

Author:

Hannah's Bananas

Prep time:

2 hours 20 mins

Cook time:

30 mins

Total time:

2 hours 50 mins

Serves:

15-20 rolls

1 packet of active dry yeast 1 cup of warm water 2 tablespoons of granulated sugar 6 tablespoons of unsalted butter, at room temperature ¼ cup buttermilk 3 cups all purpose flour ¼ cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon instant coffee or espresso 2 tablespoons cocoa powder ½ cup finely chopped almonds 3 tablespoons melted butter (unsalted) 1 ¼ cups confectioner’s sugar ½ teaspoon vanilla extract 2-3 tablespoons milk

Ingredients

  • 1 packet of active dry yeast
  • 1 cup of warm water
  • 2 tablespoons of granulated sugar
  • 6 tablespoons of unsalted butter, at room temperature
  • ¼ cup buttermilk
  • 3 cups all purpose flour
  • FILLING
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon instant coffee or espresso
  • 2 tablespoons cocoa powder
  • ½ cup finely chopped almonds
  • 3 tablespoons melted butter (unsalted)
  • ICING
  • 1 ¼ cups confectioner’s sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  1. Combine the yeast, warm water, and 1 tablespoon of sugar in your mixing bowl. Allow this to sit for about 10 minutes, until the yeast begins to foam.
  2. While the year sits, combine the sugar, cinnamon, instant coffee, almonds, and cocoa powder in a small bowl. Set Aside.
  3. Once the yeast is activated, add in the additional sugar, butter, and buttermilk. Begin to mix using your dough hook attachment. Then in batches add in the flour.
  4. Once the dough is fully formed, place into a greased bowl and place into a warm oven ( I pre-heat to 350 degrees during prep then turn off and let some of the heat out) with a towel placed on top of the bowl. Let rise 1-2 hours until dough has doubled in size.
  5. Roll the dough out on a floured surface into a rectangle shape, about ½ inch thick. Then take you 3 tablespoons of melted butter and brush on the dough leaving a ½ in border. Sprinkle your filling on top of the butter.
  6. Roll the dough onto itself, making a log. Then slice 1 inch rounds and place into a greased pan. (A 9 X 11 or pie tin will work.)
  7. Bake the rolls at 350 degrees for 30 minutes, until golden brown.
  8. While the rolls cook, whisk together the confectioners sugar, vanilla, and milk for the icing. Once the rolls have finished baking, pour the icing on top.
  9. Serve immediately.

 

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