100% Kona Coffee Cinnamon Rolls? Yes Please!

Cinnamon Rolls vs. Will Power

Cravings are hard. I know we are all trying to eat healthier and be better humans but what happens when you’re out shopping and a pan of cinnamon rolls calls out to you from across the bakery? You resist, fight the urge, tell yourself you are better off without them, and go home happy you passed the test.

In my attempts to live healthier, I face this battle constantly. People told me sugar cravings would go away by themselves when I stopped eating it but I assure you they don’t. One of my solutions is to cook for others.

In the physical process of baking, in the tactile exertion of kneading and rolling and sprinkling and cutting, I can usually quash my pangs. Upon the final result, I can have a “bite” and then I will take the rest to my staff the next day. Everybody wins! (Except for my staff members who are trying to cut down on carbs and sugar and can’t believe people keep bringing sweets to the back room.) Sorry : (

In that light, Cinnamon Rolls require patience and several steps to get from A to B. That’s why they are a perfect baking delight for quieting the mind and suppressing confectionary cravings.

Also know that you can make these the night before and pop them in the oven in the morning, or even freeze the dough. Lots of flexibility.

There are three parts to the recipe for 100% Kona Coffee Cinnamon Rolls. The interior spice, topping and rolls themselves.

1. The Interior Spice

¾ cup dark brown sugar
1 tbs finely ground Greenwell Farms 100% Dark Roast Kona Coffee
1.5 tbs cinnamon

(You will also need 3 Tbs of melted butter for brushing)

Mix all dry ingredients together well and set to the side.

2. The Topping

4 oz cream cheese (softened)
¾ cup powdered sugar
¼ tsp vanilla extract
½ tsp espresso (use GFI Dark Roast and drink the rest)

Mix all together well and place in the refrigerator.

3. The Dough

¾ cup milk
1 packet of instant yeast
¼ cup granulated sugar
1 egg + 1 egg yolk
¼ cup melted butter (I use salted)
3 cups bread flour
¾ tsp fine salt

Instructions:

1. In a large bowl, warm milk slightly in the microwave (30 seconds) and add yeast. Whisk together.
2. Add eggs, butter, and sugar. Whisk well.
3. Sprinkle in the salt, whisk, and slowly add the flour, mixing with a fork until a dough forms.
4. Set the timer for 8 minutes and knead the dough adding flour to your hands as required.
   (I like to cover my cutting board in plastic wrap for a non-stick surface as I knead)
5. Oil a large bowl and transfer the dough to it. Cover with a towel and place in a warm spot for 1.5 hours minimum. Your dough should double in size.

Back to the cutting board: (Pre-heat the oven to 350° about a half hour before cooking)

1. Flour your board and rolling pin and begin to roll out the dough into a 9X14 inch even sheet.
2. Brush melted butter evenly across the dough, making sure it is covered completely.
3. Sprinkle your interior spice mix evenly across the dough.
4. Starting from the 9-inch side, begin to roll the dough tightly.
   If you will keep it in the fridge overnight, wrap your rolled dough in plastic wrap tightly and clean up.
5. Using a serrated knife, cut rolls into 1-inch thick slices and place them in an oiled 9×9 glass pan.
6. Place in the oven and cook for 20-25 minutes. (You can also fry in oil if you want a more traditional donut-style cinnamon roll)
7. After the rolls have cooked, remove them from the glass dish and carefully put them on a large piece of aluminum foil. Using a fork, spread the cream cheese topping (may need to soften it) over the warm cinnamon rolls liberally.

The smell of cinnamon and the hint of coffee as well as the warm oven will make it seem like a very special day!

Let me know how they came out and any suggestions you might have!

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Matt Carter

Matt Carter is a retired teacher (1989-2018), part-time musician, farmer, and currently manages Greenwell Farm’s Tour and Retail Store Operations.