Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 get started with this particular recipe, we must first prepare a few ingredients. You can cook Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame using 20 ingredients and 11 steps. Here is how you cook it.

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 Take to make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame:

1. Rolls:
2. 3 cups @250gms Maida (All Purpose flour)
3. 2 tsp Yeast
4. 2 tsp Baking powder
5. 4 tbsp Castor Sugar
6. 4 tbsp Butter
7. 1 Egg
8. 1 tsp Vanilla Essence
9. Filling/Spread:
10. 3 tbsp Butter
11. 1/2 cup Castor Sugar
12. 1 tsp Cinnamon powder
13. Few Walnuts (small pieces)
14. Few Dried Currants/Sultanas
15. Topping Cream:
16. 1/2 cup Condensed Milk
17. 1 tsp Butter (soft)
18. 1 tsp Coffee powder (instant coffee)
19. 1 tbsp Cocoa
20. 1/2 tsp Cinnamon powder

Instructions to make to make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

1. Make rolls: mix ingredients then bind with milk to soft dough and let it rise
2. Punch back and knead well, make fifteen or pingpong balls and roll each into roti
3. Spread butter on each roti except one roti, then sprinkle cornflour, pile them up in stack, place the plain roti on top
4. Roll it into big roti and fold in envelope, cover with cling film and freeze for an hour
5. Make spread: mix butter and cinnamon powder with castor sugar, i dont mix currants and walnuts to butter, its easy to spread
6. Remove pastry from freezer roll into a rectangular roti
7. Apply the spread on roll sprinkle walnuts and currants then fold tightly into swissroll
8. Cut into one or more inch piece and press slightly with hand and keep on greased tray
9. When all done, glaze with beaten egg then let it rise fully
10. Bake in oven on 200°C till browned up can take 15-20 mins
11. Make cream for topping: mix all cream ingredients well and pour on cooled down cinnabon rolls

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