Fresh bread, filled with coffee, pecans and sugar, these Coffee Pecan Sweet Rolls are a delicious start to the day.
- … I love my coffee in the morning
- … I love fresh bread
- … I just wanna
- … it’s international coffee day on Sunday, October 1
These Coffee Pecan Sweet Rolls came about for all those reasons and I’m so glad they did. I do love a coffee and now I have a way to combine my morning coffee and breakfast / fresh bread all into one sweet, delicious treat.
Coffee, for me started as a 1-each-morning-at-work ritual, which grew into a 2-each-morning-at-work ritual and finally to a weekend-morning-ritual at breakfast. It’s those weekend coffees that I look forward to most, like everything on the weekend. At work it’s more of a convenient hand warmer when the weather is cold, while I single finger type with the other hand. All before lunch time though. If not I won’t sleep a wink.
If the thought of making bread sounds daunting to you, never fear. This is my tried and true recipe for sweet bread. It never fails and I can show you evidence. If you check out my post for Cranberry White Chocolate Hot Cross Buns you’ll see you cannot fail with this recipe. I basically tried (by accident) 🙂
It’s very easy. Mix the dough ingredients together (if you have a stand mixer with a dough attachment, even easier) until you have a smooth elastic dough. Let it prove in a warm, draft free area. Give it another quick knead, then roll it out. Top with a pecan, coffee and sugar mix, then roll it up and cut into 12. Lay those 12 slices next to each other and then let them sit and prove again (while you have a cup of coffee). Finally, baste them with melted butter before baking.
Easy peasy, Coffee Pecan Sweet Rolls. These turn out just perfectly and there is nothing better than warm, fluffy bread straight from the oven, except of course if it is filled with coffee, pecans, brown sugar and butter.
Yup, yup. I didn’t even wait for the icing before trying the first one. The icing, however, literally is the cream on the cake bread. There are 2 types here – a vanilla one topped with a coffee icing.
Bread, the other type of meditation
I find making bread so relaxing and deeply satisfying. Watching the ingredients change from a lumpy mess into a smooth, elastic dough. Soft and spongy and just waiting for it’s time in the oven to totally transform into a crispy, fluffy batch of rolls or loaf of bread, practically begging you to take a deep breath.
It’s also my hubby and I’s 5 year anniversary since our first date on October 1st. He doesn’t like coffee though, so I’ll have to make him something with chocolate that day while I’m scoffing down my Coffee Pecan Sweet Rolls.
- 500 g plain flour
- 14 g (2 sachets / 4 1/2) teaspoons yeast
- 100 g white sugar
- Pinch of salt
- 300 ml milk
- 50 g butter
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons butter extra, melted (see notes)
- ¼ cup dark brown sugar
- 2 teaspoons finely ground instant coffee powder
- ¼ teaspoon cinnamon
- ½ cup pecan, finely chopped
- 1 cup icing (powdered / confectioners) sugar
- 2 tablespoons butter, melted (see notes)
- 1 tablespoon milk (see notes)
- ½ teaspoon vanilla extract
- ½ cup icing (powdered / confectioners) sugar
- ½ teaspoon finely ground instant coffee powder
- 1 tablespoon milk (see notes)
In a large bowl or the bowl of a stand-mixer, mix the flour, yeast, sugar and salt.
In a smaller bowl, lightly whisk together half of the milk, the egg and the vanilla extract.
In a small saucepan over very low heat, warm the other half of the milk and butter together, stirring until the butter dissolves (don’t let it simmer). While whisking, pour the hot milk mixture in a thin stream into the egg. Do this slowly while whisking quickly, so the egg doesn't scramble.
Add the egg and milk mixture to the flour mixture and mix thoroughly. Attach the dough hook to the stand mixer and knead the dough on low-medium speed for 7-8 minutes until smooth and elastic but still sticky. You can knead by hand but it may take around 10 or more minutes.
Place the dough into a lightly oiled bowl and let it rise for about 11/2 hours or until doubled in size.
Line a large baking tray with baking paper.
Once the dough has doubled, take it out of the bowl, lightly knead a couple of times on a very lightly floured surface, then roll out to a large rectangle, roughly 12x14 inches and about 1cm thick.
Mix together the ingredients for the filling.
Sprinkle the filling mixture all over, then roll the dough up carefully into a long log shape.
Trim the ends. Cut the log in half, then cut each half in half so you have 4 even length pieces. Now cut each piece into 3 even pieces so you have a total of 12 pieces.
Lay them side by side, cut side up on the lined baking tray. Cover with a tea towel and leave to rise for further half an hour.
Preheat the oven to 200C / 400F / 180C fan forced.
After the second rise, brush the top of the buns with the melted butter, allowing it to seep down between the layers. Place the tray in the oven and cook for 20-25 minutes or until golden and cooked through. Allow to cool.
For the vanilla icing: Mix the ingredients together well and spread all over the top of the rolls.
For the coffee icing: Mix the ingredients together well and drizzle over the top of the vanilla layer.
Allow to set before serving.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons in any language)
- This recipe needs 2 hours of rising time