Coffee and Cinnamon Rolls

Rolls

2¿ cups white bread flour

2 tablespoons sugar

½ teaspoon salt

2 teaspoons active dry yeast

3 eggs

½ cup milk, lukewarm

3½ tablespoons unsalted butter, melted

Filling

½ cup unsalted butter (1 stick), at room temperature

¿ cup light brown sugar, packed

1 tablespoon ground cinnamon

1½ tablespoons espresso

Glaze

3 tablespoons unsalted butter

1-2 tablespoons espresso

1 cup confectioners' sugar, sifted

Cut out 12, 6-inch squares of parchment paper and use to line two large 6-cup muffin pans.

For the rolls: Sift the flour, sugar, salt and yeast into a large bowl, combine and then make a well in the center. Mix together the eggs, milk and butter and pour into the flour mixture and stir together.

Turn the dough out onto a floured surface and knead for 5-10 minutes, working in a little more flour if necessary, until smooth and elastic. Put in a lightly greased bowl, grease the top of the dough, cover in plastic wrap and leave in a warm place for about 1 hour until doubled in size.

For the filling: Beat together the butter, sugar, cinnamon and espresso. Cover and chill for about 30 minutes.

To assemble: Turn the dough out onto a floured surface and punch down, then divide into two pieces. Roll out each piece to 8-by-10-inches. Spread the filling over the dough and gently roll up from one long side to form a roll. Slice each roll into six pieces and put in the lined muffin cups. Cover each muffin pan with plastic wrap or place pans in a plastic bag and leave in a warm place for 30 minutes until almost doubled in size.

Heat the oven to 375 degrees. Bake the rolls for about 15 minutes until risen and golden. Transfer to a wire rack to cool; make the glaze.

For the glaze: Put the butter and espresso in a pan and heat gently until the butter has melted. Stir in the sugar and heat gently, stirring for about 3 minutes until smooth and glossy and just bubbling. Bubble very gently for another minute, then spoon over the rolls. Serve warm.

Serves 12.

Cook's note: The parchment paper pieces act as muffin pan liners and help the rolls hold their shape.

Nutrition values per serving: 350 calories, 15 g fat (10 g saturated), 47 g carbohydrates, 1 g fiber, 6 g protein, 90 mg cholesterol, 125 mg sodium.

"Coffee Indulgences" by Susannah Blake (2007 Ryland, Peters & Small, $12.95)