Toffee Nut Latte Cinnamon Rolls
Your favourite seasonal drink turned into gooey, indulgent cinnamon rolls.
Pillowey soft coffee infused dough filled with buttery cinnamon toffee nuts. Covered in a crispy coffee glaze these Toffee Nut Latte Cinnamon Rolls are so gooey and so indulgent.
Toffee Nut Latte Cinnamon Rolls
Here’s Why You’ll Love These Toffee Nut Latte Cinnamon Rolls:
A seasonal favourite - a blend of nuts baked inside rolls of soft dough and buttery cinnamon for that toffee flavour, blended with notes of coffee flavour.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the cinnamon rolls soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast, and sweet flavor in those cinnamon swirls.
Butter: You’ll need it for the dough, filling and icing.
Milk: I recommend using milk with at least 2% fat content. This recipe has been rested with both dairy and nondairy milk - almond or soya are my favourite!
The first step is to activate your yeast. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.
Storing tips
Cinnamon rolls are the very best when they are baked on the day but you can store freshly baked cinnamon rolls covered at room temp for 1-2 hours, then transfer them to the refrigerator for up to 5 days. Simply reheat to get them soft and gooey again.
Recipe