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- Dish type
- Cake decorating
This icing is quick and easy to make and tastes fantastic. It goes particularly well on chocolate cakes, cupcakes or muffins.
165 people made this
- 1 teaspoon instant coffee granules
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon vanilla extract
- 110g butter, softened
- 360g icing sugar
- 75ml milk
MethodPrep:15min ›Ready in:15min
- In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt.
- In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla.
- Alternately beat in icing sugar and milk until desired consistency is achieved.
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Reviews & ratingsAverage global rating:(177)
Reviews in English (149)
I didn't bother measuring out the milk and this icing turned out fantastic, put it on top of my own sponge cake and served to family, girlfriend and workmates. all happy.-27 Feb 2014
What did I do wrong it had a plasticky taste-08 May 2013
Lovely icing, 75ml was too much milk though. I only added 1 tablespoon and it was just right.-07 Feb 2013
Coffee Cinnamon Rolls
I'm back again with yet another cinnamon roll recipe! I recently shared a recipe for the best cinnamon rolls EVER (in my opinion, that is). These cinnamon rolls are similar to that recipe, but with a caffeine twist! Soft and fluffy coffee dough, ooey gooey coffee filling, and smothered in a cream cheese coffee icing &mdash these rolls are seriously delicious!
21. Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is just as delicious as it sounds – a thick creamy cheesecake with cinnamon throughout and drizzled with cream cheese icing. These cheesecakes freeze really well and the texture is too thick and creamy. Add the icing when you are ready to serve it. It will be kept for about a week in the fridge or for up to three months in the freezer wrapped tightly. It’s really delicious and mouth-watering.
Get the recipe here.
Mini Cinnamon Rolls Recipe with Coffee Icing
This cinnamon rolls recipe yields cute little cinnamon buns glazed with a creamy coffee icing.
Keyword mini cinnamon rolls
rising time for the dough 1 hour
Total Time 2 hours 7 minutes
For the dough
- 2 and 1/4 cups all-purpose flour plus 1/2 cup reserved.
- 3 tbsp sugar
- 1 tsp salt
- 2 and 1/4 tsp active dry yeast
- 1 egg
- 40 grams butter
- 1/2 cup water
- 1/2 cup milk
For the Filling
For the Coffee Icing
- 4 tbsp melted butter
- 1/2 tsp instant coffee powder
- 1 cup powdered sugar
- 2 tbsp milk
- dash of salt
Add the butter mixture to the dry ingredients in the bowl. Mix together using a wooden spoon. Add the egg, then add the remaining flour little by little, mixing after each addition. Only add sparingly-you will not need the entire 1/2 cup. You only need to see the dough gather in the center and cleaning the sides of the bowl. After this consistency is achieved, stop adding the flour.
Let the dough rest for ten minutes. Roll it into an 8 x 17 inches rectangle. Trim the edges to make the rectangle straight. Spread the melted butter over the surface. Combine sugar and cinnamon and sprinkle this mixture over the butter.
With the long side nearest you, roll the dough into a tight log. Once rolled, squeeze and stretch the log so it becomes longer and thinner. Use a sharp knife to cut the log into 1-inch portions. In between cuttings, squeeze and stretch the log from time to time to make it thinner and longer. You can make somewhere between 30-40 portions. Place the mini rolls on a buttered 24 holes mini muffin tray (or trays). If you only have one mini muffin tray, you can place the rest of the buns in any greased baking dish. Press the rolls down so that they are about the same height.
Let the dough rise: Cover the rolls with plastic wrap and let rise at room temperature for 12 hours OR pre-heat oven to 200 F. Once the oven reaches the temperature, turn off heat and place the rolls inside with the door closed. Let rise for 60 minutes. Then remove from oven.
Preheat oven to 350 F. Bake the rolls for 15-20 minutes or until lightly golden. Once slightly cool, drizzle with the coffee glaze.
While the butter is still hot from melting, dissolve the coffee powder in it until the mixture is smooth. Add the powdered sugar and stir until moistened. Add the milk and stir until the icing is smooth and flowy. Add the salt. You may need to add more or less milk depending on the consistency you desire.
Cinnamon Roll Pancakes with Icing
This post may contain affiliate links. Read my disclosure policy.
Don’t get me wrong, I LOVE actual full fledged cinnamon rolls, and one day I will make my favorite ones for you that are from Flour Bakery’s cookbook. It is a labor of love and boy are they amazingly delicious. The thing with cinnamon rolls (made from scratch) is that the dough goes through a number of resting stages and in order to have them baked fresh in the morning you either have to wake up SUPER early, or be content with eating them later in the morning than you would be able to enjoy these pancakes. Currently we are the parents of two kids under 3, so any extra hours of sleep are not only appreciated, but necessary to be able to have the energy to hold my head upright. Don’t feel bad for us, we still get to enjoy these! And we aren’t settling too much! I make these pancakes probably once a month with delicious crispy bacon and serve them with a bowl of fresh fruit. I also make a delicious Cinnamon Roll Coffee Cake that takes about as long as these pancakes, can you tell we are big cinnamon roll fans in this house?
Combine the flour, sugar, salt, baking powder and cinnamon in a bowl.
Whisk together until light and airy. In a second bowl, whisk eggs, milk, maple syrup, melted butter and vanilla extract. Add in the dry ingredients and whisk until just combined. Heat a lightly buttered griddle over medium low heat. Using a 1/4 cup ice cream scoop, cook pancakes 2-3 minutes on each side.
To Make Icing: Combine powdered sugar, vanilla and milk.
- 1 In a small bowl, whisk all ingredients until mixture is smooth. Cover with plastic wrap and set aside.
- 1 In a bowl, combine flour, sugar, yeast, cinnamon and salt.
- 2 Add the egg, mixing with a fork and your hands to obtain a flaky texture.
- 3 In a small saucepan, heat milk and butter over medium-low heat until the butter is melted and the mixture is warm (125°F).
- 4 Add milk mixture to the flour mixture and combine using a fork, then knead by hand for 2 - 3 minutes until a sticky dough forms.
- 5 Shape dough into a ball and place into an oiled bowl, coating the dough with oil. Cover the bowl with plastic wrap and a dish towel, then leave it in a warm place until doubled in volume, about 2 hours.
- 6 Butter a 9” round cake pan and line the bottom with a circle of parchment paper.
- 7 Deflate the dough by punching it down using the palm of your hand, then place it onto a floured surface.
- 8 Using a rolling pin, roll dough out into an 8" x 12" rectangle.
- 9 Spread the butter over the dough, leaving a ½” border.
- 10 Sprinkle the brown sugar mixture and pecans over the butter.
- 11 Roll from the 8" end to form a log with the seam facing down.
- 12 Cut log into 8 slices and place rolls close together in the cake pan.
- 13 Cover with plastic wrap and a dish cloth and leave in a warm place until rolls have doubled in volume, about 45 minutes.
- 14 Preheat the oven to 375°F.
- 15 Bake for 18 minutes or until the top is golden brown.
- 16 Remove pan from oven and leave it to cool on a rack for 10 minutes.
- 17 Decorate rolls with icing and serve immediately.
What makes this classic cinnamon roll recipe better than ever?
The addition of warm, aromatic Van Houtte® Vanilla Hazelnut® flavour ground coffee. Buy yours now online or in store.
Ingredients for Cinnamon Roll Coffee Cake
For the coffee cake:
- Sour cream (or greek yogurt!)
- Canola (or vegetable) oil
- Vanilla extract
- Baking Soda
For the topping:
For the glaze:
When I was making this recipe most recently, I realized that I was fresh out of sour cream (I blame Taco Tuesday…), but I had tons of greek yogurt in the fridge. I knew that greek yogurt can be a great, lighter, healthier substitute for sour cream in recipes so I decided to give it a try. I was NOT disappointed! The cinnamon roll cake was just as moist and delicious and we didn’t miss the sour cream at all!
Due to the ratio of liquid to flour, gluten develops with only slight mixing. The amount of mixing that works great for muffins is just enough to blend the dry ingredients and liquid ingredients but not enough to produce a smooth batter.
When you lift your spoon, the batter should break and separate easily. If you over-mix the batter, it will result in a smoother and less lumpy batter. The will increase the amount of gluten that develops, which will then prevent the muffin from rising while baking.
- For the Bread:
- 1/2 cup milk
- 1/4 cup water (warm)
- 1 tablespoon butter (melted)
- 1 tablespoon sugar
- 2 teaspoon active dry yeast
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup raisins
- 1 1/2 cups bread flour
- For the Icing:
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon butter (melted)
- 1/3 teaspoon vanilla extract
For the coffee cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in loose-bottomed cake tin.
Place the butter and sugar in a large bowl and beat until light and fluffy.
Gradually add the eggs, continually beating, then the coffee essence. Sieve in the flour and fold in.
Pour into the prepared cake tin and level off with a palette knife.
Bake for 20-25 minutes, or until golden-brown and risen.
Remove from the tin and allow to cool on a cooling rack.
For the coffee buttercream, place the softened butter in a bowl and mix with a hand-held electric mixer. Add the sifted icing sugar and beat together. Dissolve the coffee in the water and add to the buttercream and stir. Set aside.
For the glacé icing, place the coffee and boiling water into a bowl to dissolve, then add the icing sugar and beat until smooth. Add a little more boiling water if needed until the mixture comes to a spreadable consistency.
For the candied walnuts, place the sugar and 110ml/3½fl oz water into a saucepan and bring to a simmer. Add the walnuts and cook for a couple of minutes, or until just tender. Drain and place onto a large sheet of greaseproof paper.
Heat 2.5cm/1in of vegetable oil in a saucepan until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully add the candied walnuts to the oil and cook for 1-2 minutes, or until just golden-brown.
Lift out and drain on a fresh sheet of greaseproof paper. Leave until cool.
To assemble the cake, cut the cake in half horizontally. Spread the buttercream over one half of the cake and place the other half on top. Spread the glacé icing over the top and decorate with candied walnuts.