Simple Way to Prepare Super Quick Homemade Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame
Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame is 9-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame estimated approx 60 mins.
To begin with this recipe, we must first prepare a few ingredients. You can have Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame using 20 ingredients and 11 steps. Here is how you cook that.
The combination of danish rolls using currants and walnuts with cinnabons makes this rolls exquisite. The topping of coffee creame is just divine
Ingredients and spices that need to be Make ready to make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame:
- Rolls:
- 3 cups @250gms Maida (All Purpose flour)
- 2 tsp Yeast
- 2 tsp Baking powder
- 4 tbsp Castor Sugar
- 4 tbsp Butter
- 1 Egg
- 1 tsp Vanilla Essence
- Filling/Spread:
- 3 tbsp Butter
- 1/2 cup Castor Sugar
- 1 tsp Cinnamon powder
- Few Walnuts (small pieces)
- Few Dried Currants/Sultanas
- Topping Cream:
- 1/2 cup Condensed Milk
- 1 tsp Butter (soft)
- 1 tsp Coffee powder (instant coffee)
- 1 tbsp Cocoa
- 1/2 tsp Cinnamon powder
Steps to make to make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame
- Make rolls: mix ingredients then bind with milk to soft dough and let it rise
- Punch back and knead well, make fifteen or pingpong balls and roll each into roti
- Spread butter on each roti except one roti, then sprinkle cornflour, pile them up in stack, place the plain roti on top
- Roll it into big roti and fold in envelope, cover with cling film and freeze for an hour
- Make spread: mix butter and cinnamon powder with castor sugar, i dont mix currants and walnuts to butter, its easy to spread
- Remove pastry from freezer roll into a rectangular roti
- Apply the spread on roll sprinkle walnuts and currants then fold tightly into swissroll
- Cut into one or more inch piece and press slightly with hand and keep on greased tray
- When all done, glaze with beaten egg then let it rise fully
- Bake in oven on 200°C till browned up can take 15-20 mins
- Make cream for topping: mix all cream ingredients well and pour on cooled down cinnabon rolls
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