for 9 pieces

Dough

5 dl	milk
120 g	butter, cut into pieces
50 g	cane sugar
½ dl	espresso
7 g	dry yeast
700 g	white flour
1 tbsp	salt
1 tsp	baking powder

Caramel

100 g	butter, cut into pieces
120 g	coarse cane sugar
2 tsp	cinnamon
¼ tsp	nutmeg
1 pinch	ground cloves
60 g	double cream

Filling

150 g	butter, soft
150 g	coarse cane sugar
2 tsp	cinnamon

Frosting

180 g	cream cheese, plain
120 g	icing sugar
½ dl	espresso
	cinnamon, to dust

How it's done

Dough

Heat the milk in a pan. Remove the pan from the heat, stir in the butter, sugar and espresso, allow to cool slightly. Stir in the yeast, leave to rest for approx. 10 mins. Mix the flour, salt and baking powder in the food processor bowl. Pour in the milk & yeast mixture, knead on a low setting for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

Caramel

Melt the butter in a pan, add the sugar, bring to the boil while stirring. Stir in the cinnamon, nutmeg, ground cloves and double cream. Reduce the heat, simmer for approx. 5 mins. while stirring. Transfer the mixture to the prepared tin.

Filling

Place the dough on a lightly floured work surface, roll out into a rectangle (approx. 30 x 45 cm). Spread the butter over the dough, mix the sugar and cinnamon, sprinkle on top. Roll up the dough from one of the long edges. Cut the roll into 9 equal pieces. Place the rolls in the caramel with one cut side facing up. Cover and leave to rise at room temperature for approx. 20 mins.

To bake

Approx. 25 mins. in an oven preheated to 180 °C (convection).

Frosting

Mix the cream cheese, icing sugar and espresso using the whisk attachment on a mixer. Remove the cinnamon rolls from the oven, spread the frosting on top immediately, leave to rest for approx. 30 mins. Dust the cinnamon rolls with cinnamon shortly before serving.

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