Vanilla Latte Sweet Rolls

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I may have mentioned this before, but it has recently come to my attention that most of my all time favourite treats are usually yeast based bakes πŸ™‚ whether it’s a donut or a sweet roll, it’ll be the first thing I reach for.

Today’s recipe is a result of having unlimited access to one of those instant coffee machines and after about 1000 cups (and a major stomach ache :/) I finally decided that my favourites were the vanilla latte and caramel cappuccinos. Almost immediately, my bakers mind started brainstorming how I can incorporate these into some awesome bakes.

And this creation here…well they are delightful!! πŸ™‚

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I was running out of sunlight as I was photographing these so it was really tricky to capture their awesomeness but I knew I had to share these in one way or another! πŸ™‚

They are very simple and easy to make. I used my never failingΒ easy, one rise cinnamon rollsΒ recipe and just switched it up a bit. To the dough I used some homemade vanilla sugar which is just vanilla beans or extract that has been rubbed into the sugar, as well as some vanilla extract in the dough. I also used evaporated milk instead of regular milk to bump up the creaminess. It is soo good! πŸ™‚

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The filling is just some more vanilla sugar, butter and some brown sugar too for extra flavour and texture. You can also add in some espresso powder if you like a more pronounced coffee flavour πŸ™‚

The glaze is where the good stuff is!! It is just icing sugar and some strong coffee. Vanilla and cream can be added too but even without, the glaze is awesome!

Pour that stuff all over the rolls once they’re out of the oven and dig in! πŸ™‚

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Soft, super fluffy, creamy and light, these rolls are a wonderful treat for any time of day πŸ˜‰ and they are ready to eat in no time at all which is such an extra bonus! πŸ™‚

Remember to tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook or Twitter πŸ™‚

Vanilla Latte Sweet Rolls

Makes 12 rolls. ClickΒ hereΒ for step by step pictures for making these rolls.

Ingredients

Vanilla Sugar

  • 1/2 cup (100gms) sugar
  • Seeds from 1/2 a vanilla pod or 2 teaspoons vanilla extract

For the dough

  • 1/4 cup (60mls) warm water
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup (50gms) vanilla sugar (above)
  • 1/4 cup + 2 tablespoons (90mls) evaporated milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons (35gms) butter
  • 2 – 2 1/2 cups (250 – 300gms) flour
  • 1 1/4 teaspoon salt

For the filling

  • 3 tablespoons softened butter
  • 1/4 cup (50gms) vanilla sugar (above)
  • 3 tablespoons soft brown sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (1/8 teaspoon)
  • Optional: 1 tablespoon cinnamon

For the glaze

  • 3/4 cup (96gms) icing sugar
  • 2 – 3 tablespoons strong black coffee (or 1 1/2 teaspoons espresso mixed with 2 tablespoons hot water)

Method

  1. In a small bowl, with your fingers, rub together the sugar and seeds from the vanilla bean until all the sugar has absorbed the seeds. If using vanilla extract, rub until the vanilla has been absorbed, the sugar may be a little damp.
  2. In a large bowl, add the warm water, yeast and 1 tablespoon of the sugar. Leave to sit for a few minutes until mixture is thick and foamy.
  3. Whisk together 2 cups of flour and salt. Set aside.
  4. To the yeast/water mix add in the rest of the 1/4 cup sugar, evaporated milk, vanilla and egg. Whisk well and stir in the butter. Mixture will be lumpy with pieces of butter.
  5. Add in half of the flour mix and whisk fast until dough is smooth. Switch to a wooden spoon (or dough hook if using a mixer) and add in the rest of the flour. Stir until a dough forms, adding more flour a tablespoon at a time if dough is too wet.
  6. Turn out dough on a floured surface and knead for 8 to 10 minutes until dough is smooth, soft and slightly wet. More flour can be added by try not to add to much so the rolls stay soft.
  7. Place dough into an oiled bowl, cover and rest for 10 to 15 minutes.
  8. Whisk together the ingredients for the filling butter until a paste forms. Turn on the oven to the lowest temperature.
  9. After 10 to 15 minutes, remove dough from bowl and roll out into a 12 x 8 rectangle. Try to roll the rectangle with even thickness all across the dough.
  10. Spread the filling all across the dough. Starting from the longer side, roll dough into a tight log. Score 12 equal slits onto the top, about 1 inch apart. Cut the dough into 12 pieces using a sharp serrated knife. Place each roll onto a floured 9 inch square baking tray. Cover and place into the warm oven. Close oven door and turn off the heat leaving the rolls inside to rise for 60 to 90 minutes.
  11. Once the rolls have risen, remove the rolls from the oven and preheat oven to 180C. Bake the rolls for 10 – 15 minutes until cooked through and golden brown. Broil tops is desired.
  12. As soon as the rolls are out of the oven, glaze the tops with the frosting so that it seeps through all the cracks. Serve warm.

For the glaze

  1. Whisk together the icing sugar and coffee until desired consistency is reached. Pour over warm sweet rolls and serve.

Recipe by the dutch baker.

7 thoughts on “Vanilla Latte Sweet Rolls

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