Description
Easy Papparotti is a delightful cinnamon roll with a rich coffee glaze that combines soft, fluffy dough with a sweet cinnamon filling, perfect for a cozy breakfast or teatime treat. This recipe guides you through preparing a yeast-based dough, filling it with a buttery cinnamon-sugar mixture, baking golden rolls, and finishing with an irresistible coffee glaze.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp active dry yeast
- ½ tsp salt
- ¾ cup warm milk (about 110°F/43°C)
- 2 tbsp unsalted butter, melted
- 1 large egg
Filling
- ¼ cup sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
Coffee Glaze
- 1 tbsp instant coffee (or espresso powder)
- 2 tbsp hot water
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk (or more to reach desired consistency)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy, indicating it is active and ready.
- Mix Dough Ingredients: Add the melted butter, egg, flour, and salt into the yeast mixture. Stir the ingredients together until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for this process.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Prepare the Filling: While the dough is rising, combine the sugar and cinnamon in a small bowl and set aside.
- Roll Out Dough: Once the dough has risen, gently punch it down to release air. Roll it out on a floured surface into a 12×8 inch rectangle.
- Spread Filling: Evenly spread the softened butter over the rolled-out dough, then sprinkle the cinnamon and sugar mixture on top.
- Roll and Cut: Starting from one edge, tightly roll the dough into a log. Cut the roll into 6 to 8 equal pieces.
- Arrange Rolls: Place the cut rolls in a greased 9×9-inch baking dish or on a lined baking sheet, leaving some space between each roll.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for an additional 20-30 minutes to puff up.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the papparotti for 20-25 minutes, or until they turn golden brown and are cooked through.
- Prepare Coffee Glaze: While the rolls bake, dissolve the instant coffee in hot water. In a separate bowl, whisk together the coffee mixture, powdered sugar, vanilla extract, and milk, adjusting milk quantity until the glaze reaches desired consistency.
- Glaze the Rolls: Remove the baked rolls from the oven and let them cool slightly. Drizzle the coffee glaze generously over the warm rolls.
- Serve: Serve the papparotti warm and enjoy this sweet and aromatic treat!
Notes
- Ensure the milk is warm (not hot) to activate the yeast without killing it.
- Kneading well helps create a soft and elastic dough for fluffy rolls.
- Letting the dough rise twice ensures soft texture and good volume in the rolls.
- You can substitute instant coffee in the glaze with espresso powder for a stronger coffee flavor.
- The glaze should be poured over warm rolls so it seeps nicely into the bread.
- Store leftovers in an airtight container and reheat gently before serving.
