Soft and gooey, this cinnamon roll filled with espresso cream cheese makes a decadent treat!
What’s cosier than baking on a lazy Saturday? This cinnamon roll with a cardamon twist is sure to make weekends feel extra special while making your kitchen smell amazing! The fluffy cinnamon rolls with a subtle cardamom flavour is beautifully complemented by the espresso and cream cheese icing drizzled on top. Make a batch for your loved ones and pair it with your favourite coffee or tea!
For this recipe, we used a Falcon Enamelware bake pan as we love the convenience of oven-to-table cooking this pan provides. The gorgeous enamelware also adds a touch of charm to the table and makes the cinnamon rolls look extra tempting. Once the rolls are all devoured, the smooth and low porosity pan is quick and easy to clean!
Prep Time: 2 hours 25 minutes | Cook Time: 35 minutes | Servings: 12
- 450 grams (1 pound or 3 1/2 cups) bread flour, plus more for kneading
- 7 grams or 1 packet dried yeast, each packet typically contains 8 grams, 1/4 oz or 1/4 tsp of yeast, see Notes below
- 4 tablespoons honey or sugar
- 1 1/2 teaspoon salt
- 3/4 cup Nutella, or any Chocolate Hazelnut spread
- 1 large egg
- 2 tablespoons cinnamon
- 1 tablespoons cardamom
- 1/3 cup mini chocolate chips (optional)
For the glaze:
- 3/4 package cream cheese (package = 250 grams or 8 1/2 oz), softened
- 1 3/4-2 cups icing sugar
- 57 grams espresso, cooled
1. In a large bowl, stir together the flour, yeast, honey or sugar, and salt. Make a well in the center of the ingredients, crack in the egg, and pour in 1 cup lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
2. Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.
3. Grease a large, deep ovenproof dish with some sunflower or avocado oil. On a lightly floured surface, roll the dough into a rectangle, 51 x 32cm
4. Spread the Nutella over all of the dough.
5. In a small bowl, sift the cinnamon and cardamom together. Using a small sieve, shake the spice mixture evenly over the Nutella.
6. Sprinkle the chocolate chips evenly over the Nutella (if using)
7. Starting with a short edge, roll the dough into a 32cm log, then cut the log into 12 even pieces and arrange each piece in the greased dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 176.6°C.
8. Remove the plastic wrap from the rolls and bake for 35 to 45 minutes on the middle rack until golden brown and well risen.
9. In the meantime, using a stand mixer or hand held version, blend the cream cheese and sugar together. Add some of the espresso and blend again till smooth. Keep adding espresso till you like the consistency. If you would like it thicker, add some more sugar.
10. Cool the rolls on a cooling rack for about 5 minutes before adding the glaze. Spread the glaze over them. Let it set before serving.
1. Yeast can be a tricky thing to measure. Most people use packets of dried yeast. Typically they contain 8 grams, 1/4 oz, or 2 1/4 tsp of yeast grains. Even though this recipe calls for 7 grams, you can use the entire packet.
Recipe Source: Falcon Enamel