Practical way to Serving Appetizing Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

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Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame

We hope you got benefit from reading it, now let’s go back to whosayna’s danish cinnabon rolls topped with coffee creame recipe. To make whosayna’s danish cinnabon rolls topped with coffee creame you only need 20 ingredients and 11 steps. Here is how you achieve it.

Here are the ingridients that are needed to make a remarkably good Whosayna’s Danish Cinnabon Rolls topped with Coffee Creame:

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

Ready with the ingridients? Here are the steps on cooking 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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