Recipe of Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, whosayna’s danish cinnabon rolls topped with coffee creame. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame is something that I’ve loved my whole life. They are fine and they look fantastic.

Guide to Make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

To begin with this particular recipe, we must prepare a few components. You can cook whosayna’s danish cinnabon rolls topped with coffee creame using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame:

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

Instructions

Steps 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

As simple as that Recipe of Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

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