Mocha Cinnamon Rolls

Ingredients:

Tangzhong:

• 40 g (4 tablespoons) white bread flour
• 200 ml (½ + ⅓ cup) unsweetened non-dairy milk (e.g., soy)

Dough:

• 225 ml (¾ cup + 3 tablespoons) cold unsweetened non-dairy milk (e.g., soy)
• 60 g (⅓ cup) light brown soft sugar
• 2 tablespoons instant espresso powder
• 1 ¼ teaspoons salt
• 500 g (4 cups) white bread flour
• 10 g (3 teaspoons) instant/fast action yeast
• 70 g (5 tablespoons) vegan butter, softened

Filling:

• 85 g (6 tablespoons) vegan butter
• 90 g (8 tablespoons) light brown soft sugar
• 35 g (4 tablespoons) cocoa powder
• 3 tablespoons instant espresso powder
• 1 teaspoon cinnamon
• 120 ml (½ cup) unsweetened non-dairy milk (e.g., soy)
• 200 g (7 oz) dark chocolate, finely chopped

Icing:

• 175 g (1 ½ cups) icing (powdered) sugar
• 1 teaspoon instant espresso powder
• 2 tablespoons non-dairy milk

Instructions:

1. Prepare the Tangzhong:

   • Whisk flour and milk in a saucepan over medium/low heat until thickened to a paste. Transfer to a bowl and cool slightly.

2. Make the Dough:

   • Combine cooled tangzhong with cold milk, sugar, espresso powder, salt, flour, and yeast. Mix into a dough, then knead with vegan butter until smooth and elastic. Let rise in an oiled bowl until doubled.

3. Prepare the Filling:

   • Melt butter with sugar, cocoa, espresso, cinnamon, and milk. Stir in chocolate until melted. Cool until thickened.

4. Assemble the Rolls:

   • Roll dough into a rectangle, spread with filling, cut into strips, and roll up. Arrange in a baking tin, let rise until puffy.

5. Bake and Glaze:

   • Bake at 350°F (180°C) for 35-40 minutes. Cool slightly, then drizzle with a glaze made from icing sugar, espresso powder, and non-dairy milk.

Serve warm and enjoy the rich, coffee-infused sweetness!

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