“Hey, it’s Autumn!” Ginger and Cinnamon Rolls with Espresso Glaze
After the absolute deluge of rain this morning, the darkening evenings and return of woolly socks and central heating I cannot deny that Autumn has well and truly arrived with bells and whistles on. I’m finding it so much harder to drag myself out of bed and want to wear nothing but chunky knits and layers. Don’t get me wrong, I love when it’s time to pull out the snood, don a good hat and pull on the fingerless gloves (how else can I text or obsessively hunt through my playlists for the perfect walk to work songs?) but I think the long, clinging Summer has spoilt me this year.
Now, Autumn for me doesn’t only conjure imagery of crinkly leaves and pumpkins (despite the fact I do love a good pumpkin recipe) for me it also means a wealth of orange, apple, cinnamon and ginger and cloves. It means soup and spices and tasty warm breads. And, most exciting of all, it means lattes. And black coffee. And the occasional hot chocolate. Summer puts me right off hot drinks, I don’t understand how it can be the hottest of hot days and people are still drowning in vats of tea. I want juices, iced coffee and Prosecco (well. I’m partial to cold weather Prosecco too…). However. Autumn arrives and I can’t get enough of cinnamon lattes, Starbuck’s Pumpkin Spice and good, rich black coffee.
With this is mind, I devised the perfect Autumn treat. It’s sticky and spicy and is altogether a more adult version of the cinnamon swirl.
350g plain flour
3 tbsp granulated sugar
1 tsp salt
120 ml water
40g unsalted butter
1 large egg
1 tsp cinnamon
1 tsp ginger
50g granulated sugar
2 tsp cinnamon
1 tsp ginger
3 tsp coffee
300g icing sugar
4 tbsp milk
- Take 300g of flour and mix all the dry ingredients together.
- Pop the milk, water and butter together in a jug and pop in the microwave. Heat until the butter is just melted. You don’t want this horribly hot, just nice and tepid.
- Pour into the dry ingredients, add the egg and thrown in the last 50g of flour.
- Combine all ingredients, then flour a surface fairly well and tip the sticky dough out of the bowl.
- Begin to knead. You want to really roll your sleeves up and get stuck in for a good 4-5 minutes then pop aside in a warmish room to prove for 20 minutes.
- Roll out the dough into a rectangle.
- Spread on butter for the filling and sprinkle evening with cinnamon, ginger and sugar.
- Roll up the dough like a giant swiss roll then take a sharp knife and cut into slices.
- Place this into a nice big round tray (or two trays, if necessary!) and leave to prove again for another 60 minutes.
- Preheat your oven to 180 and pop the rolls in the oven for 25-30 minutes until they’re a nice golden brown.
- When they have cooled a little – but not too much – make up your glaze.
- Glaze; add a tsp of water to the 3 tsp of coffee so that you have a nice thick paste then add to the icing sugar and begin to stir in your milk. You can make this as runny or thick as you like, really. It’s your call.
- Drench your rolls in glaze and enjoy!