St. Brendan’s Espresso Cinnamon Rolls

INGREDIENTS

Espresso Dough:

• ¼ cup warm water
• 1 and ⅛ teaspoons dry active yeast (or half of one packet)
• ¼ cup warm milk
• 1 and ½ tablespoons instant coffee granules
• 2 and ½ tablespoons granulated sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg
• 2 and ½ to 2 and ¾ cups all-purpose flour
• 3 tablespoons unsalted butter, softened to room temperature and cut into 4-6 pieces

Coffee Cinnamon Filling:

• 2 tablespoons (29 g) unsalted butter, softened to room temperature and cut into 4 pieces
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) firmly packed light brown sugar
• 1 and ½ tablespoons instant coffee granules
• ½ tablespoon ground cinnamon

Saint Brendan’s Espresso Cream Cheese Frosting:

• ¼ cups of Saint Brendan’s Espresso Irish Cream
• 2 ounces cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened to room temperature
• ¾ cup powdered sugar
• 1 and ½ teaspoons instant coffee
• ⅛ teaspoon salt
• 1 to 2 tablespoons liquid for thinning (optional)

DIRECTIONS

Espresso Dough:

1. Spray an 8″ pan with non-stick spray.
2. Mix warm water and yeast in a small bowl, stir, and let sit for 10 minutes.
3. In a large bowl or stand mixer, dissolve coffee granules in warm milk.
4. Add sugar, salt, vanilla, egg, and yeast mixture, stirring to combine.
5. Gradually add 2 cups of flour, mixing until dough forms.
6. Add softened butter, then the remaining flour until dough pulls away from the bowl.
7. Knead on a floured surface until smooth and elastic. Let rest for 10 minutes.

Coffee Cinnamon Filling:

1. Combine butter, sugars, coffee granules, and cinnamon until mostly smooth. Set aside.
   Assemble and Bake
2. Roll dough into a 9″ x 12″ rectangle.
3. Spread filling evenly over the dough.
4. Roll the dough into a 12″ log and cut into 6 slices.
5. Place rolls in the prepared pan, cover, and let rise for 1½ hours.
6. Preheat oven to 350ºF.
7. Bake rolls for 30-35 minutes, covering with foil if needed to prevent browning.
8. Cool for 15 minutes.

Cream Cheese Frosting:

1. Beat butter and cream cheese until smooth.
2. Add powdered sugar, instant coffee, and salt.
3. Slowly add Irish cream liqueur until combined
4. Spread frosting over warm rolls and serve.
5. Store at room temperature for up to 3 days or in the fridge for up to 5 days.
6. Reheat in the microwave for 8-10 seconds before serving.