I’m always on the lookout for a tasty baked-goods companion for my morning coffee; I have a good feeling about this orange cappuccino roll recipe.
Grease a 9x4” baking pan and pre-heat your oven to 400 degrees Fahrenheit.
Mix the 2 TBS of sugar, the salt, flour, espresso powder, 2 TBS of orange zest, and baking powder into a large bowl. Then, add 5 TBS of chilled butter and cut until the dough forms pea-sized crumbs; you’ll want to turn the dough out on a floured surface for rolling.
Knead just enough for the dough to hold itself together, be careful not to over-knead, this will cause the rolls to be hard. Roll the dough into a 12x8” rectangle that is about ½” thick and spread 4 TBS of softened butter evenly over the surface.
Combine ¾ cup of sugar, cinnamon, and the remaining tsp of orange zest into a bowl and mix well. Then, sprinkle this mixture over the surface of the buttered dough and pat it into place.
Start rolling the dough up like a jelly roll, beginning at the longer side. Slice into 12 rolls, about 1” thick each. Then, place the rolls slice-side down on the baking pan. Bake for 18-20 minutes, or until the rolls are puffy and have a golden-brown color.
While the rolls are in the oven, combine the powdered sugar, 1 TBS of softened butter, and last tsp of orange zest into a small bowl. Slowly add the coffee into the mixture and stir until you get a thick, creamy glaze.
Remove the rolls from the oven, once they are done, and top them off with the glaze.
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