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In my post a couple of days ago, I shared about going over a friend’s house to make brunch together. We made breakfast pizza which was soooo delicious. My friend also made espresso iced cinnamon rolls. I posted those on Snapchat and so many of you asked for the recipe. I asked my friend for the recipe and she was kind enough to share, so here is the recipe for the cinnamon rolls many of you saw over on Snapchat. Also, if you want to add me on Snapchat: sophiainza. You’ll mostly find every meal I make there. ;P
Anyways, when I showed up to her house, I saw 4 pans of cinnamon rolls. I thought she was insane, but they were so amazing…I see why you need that many. She made two pans for her family and one pan each for a friend and I. This recipe definitely makes more than enough to share! Or you can do as I did and freeze some for future enjoyment. Either way, I promise you won’t have much left when your family tries them. We were in heaven eating away at our savory breakfast pizza and sweet, soft and airy espresso cinnamon rolls. Nothing better than that.
Espresso Iced Cinnamon Rolls
- Time: 2.5 hours
- Serves: 40-50 cinnamon rolls
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 packages (4 1/2 teaspoons) active dry yeast
- 9 cups all purpose flour, plus more for dusting
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
For the filling:
- 2 cups (4 sticks) melted butter, unsalted, plus more as needed
- 1/4 cup ground cinnamon
- 2 cups granulated sugar, plus more as needed
For the icing:
- 2 pounds confectioner’s sugar
- 1/2 cup whole milk
- 6 tablespoons melted butter, unsalted
- 1/4 cup strongly brewed coffee
- dash of salt
- 1 tablespoon maple flavoring or maple extract
For the directions, CLICK HERE to read the original recipe by The Pioneer Woman.
I know it has a ton of ingredients and is a long process, but it is so worth it! It is so satisfying when you’re enjoying a homemade cinnamon roll at the end.