Recipe | Espresso Chocolate Cinnamon Buns

{Disclosure: This post was sponsored by Lavazza, but all opinions expressed are my own and I only support and promote brands about which I am truly passionate. Thanks for supporting the brands that make What Dress Code? what it is!}

Espresso-Chocolate-Cinnamon-Buns-10FINALLY! I’m finally back, you guys. That was an accidental two-isn months off of blogging, but I can’t say I have any regrets. Sometimes a rest-up to recharge and not be a crazed person every night after work and not feel like I have to answer every blog email within 24 hours — sometimes that’s SO nice. And I honestly can’t say I’m going to get back into a full-fledged five posts a week sort of schedule moving forward. I’m just being realistic, it’s probably unlikely.

But, I am back here. Now. Today. FRIDAY. All because I wanted to share these little bundles of joy with you.

It’s funny, I’ve never actually been much of a cinnamon bun person. I just always felt like the store-bought ones were gummy and so, so sweet, and just not my cup of tea. The homemade ones, on the other hand…

I made another of Joy’s cinnamon bun recipes sometimes last year and was completely smitten. It incorporated nuts and citrus zest and chocolate, all of my favorite things. And as for this spin on them — all I really have to say is CHOCOLATE and COFFEE.

Everything a girl needs on a lazy weekend morning.

Espresso Chocolate Cinnamon Buns (adapted from Joy the Baker)

1/2 cup almond milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast (1 packet)
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
6 tablespoons unsalted butter, melted
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon Lavazza Perfetto Espresso Roast Coffee
3/4 teaspoon unsweetened cocoa powder
pinch of salt
1/3 cup semi sweet chocolate chips

3/4 cup powdered sugar
1 teaspoon Lavazza Perfetto Espresso Roast Coffee
3 tablespoons almond milk

Combine almond milk, butter, and sugar in a small saucepan. Stir until the sugar has dissolved and the butter has melted. Remove from heat and allow mixture to cool from hot to just warm. Put sweet milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to allow to yeast to activate.

Add 1 1/2 cups flour, salt, and the egg yolk to the milk and yeast mixture. Use a wooden spoon or your mixer’s the dough hook attachment and stir or beat until incorporated. Add more flour, a few tablespoons at a time if the dough feels to wet. Bring the dough together into a ball and knead a few turns with your hands. Cover the bowl with plastic wrap and allow to rest for 10 minutes.

Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.

Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, espresso powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.

Slice into 8-9 pieces.

Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an pie pan or similarly sized pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.

While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling. Remove from the oven, allow to cool just slightly.

In a small bowl whisk together powdered sugar, espresso powder, and heavy cream. Drizzle over warm rolls and enjoy!!


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