Espresso and Hazelnut Stuffed Cinnamon Rolls

Espresso and Hazelnut Stuffed Cinnamon Rolls

Ingredients:

• 1 1/2 cups warm milk (105°F to 115°F)
• 2 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup cinnamon roll dough (homemade or store-bought)
• Filling:
  • 1 tablespoon instant espresso powder
  • 2 tablespoons hazelnut syrup
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
• Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions:

1. In a large mixing bowl, combine warm milk and yeast. Stir to dissolve the yeast, then let sit for 5 minutes.

2. Add the sugar, flour, and salt to the bowl. Mix until a shaggy dough forms.

3. Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.

4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.

5. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

6. On a floured surface, roll out the dough to a thickness of about 1/4 inch (6 mm).

7. Spread the cinnamon roll dough evenly over the rolled-out dough, leaving a 1-inch border around the edges.

8. Fold the 1-inch border over the filling to seal it, then roll the dough into a tight log.

9. Cut the log into 12 equal pieces and place them on the prepared baking sheets.

10. Bake for 18-20 minutes or until golden brown.

11. While the rolls are baking, prepare the filling by mixing together the espresso powder, hazelnut syrup, butter, and vanilla extract.

12. Once the rolls are done, let them cool for 5 minutes before drizzling with a sweet glaze made from powdered sugar and milk.

Notes:

• To make this recipe more indulgent, sprinkle chopped hazelnuts or chocolate shavings on top of the rolls before serving.
• For an added burst of coffee flavor, serve the rolls with a shot of espresso or a cup of strong coffee.