Description
Easy Papparotti is a delightful soft and fluffy cinnamon roll inspired bread, filled with a sweet cinnamon-sugar mixture and topped with a luscious coffee glaze. Perfect for breakfast or a cozy snack, these rolls combine tender dough with a rich, aromatic flavor that coffee lovers will appreciate.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp active dry yeast
- ½ tsp salt
- ¾ cup warm milk (about 110°F/43°C)
- 2 tbsp unsalted butter, melted
- 1 large egg
Filling
- ¼ cup sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
Coffee Glaze
- 1 tbsp instant coffee (or espresso powder)
- 2 tbsp hot water
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk (or more to reach desired consistency)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy, indicating it’s active.
- Mix Ingredients: Add the melted butter, egg, all-purpose flour, and salt into the yeast mixture. Stir the ingredients together until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for this step to save time and effort.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Filling: While the dough is rising, mix the sugar and cinnamon together in a small bowl and set it aside.
- Roll and Shape the Dough: After the dough has risen, punch it down to release air. Roll it out on a floured surface into a 12×8 inch rectangle.
- Add Filling: Spread the softened butter evenly over the rolled dough. Then sprinkle the cinnamon-sugar mixture evenly on top of the butter layer.
- Form the Rolls: Starting from one edge, tightly roll the dough into a log shape. Cut this rolled log into 6-8 equal pieces to form individual rolls.
- Arrange Rolls: Place the cut rolls into a greased 9×9-inch baking dish or onto a lined baking sheet, making sure to leave a bit of space between each roll for expansion.
- Second Rise: Cover the rolls with a kitchen towel and let them rise again for 20-30 minutes until they puff up slightly.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn golden brown and are cooked through.
- Prepare the Coffee Glaze: While baking, dissolve the instant coffee or espresso powder in hot water. In a bowl, whisk together this coffee mixture, powdered sugar, vanilla extract, and milk. Adjust the milk quantity to get a smooth, drizzle-able glaze.
- Glaze and Serve: After baking, let the rolls cool slightly for a few minutes. Generously drizzle the coffee glaze over the warm papparotti rolls. Serve immediately and enjoy the warm, aromatic treat!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can use espresso powder instead of instant coffee for a richer flavor.
- For easier cleanup, line your baking pan with parchment paper.
- The glaze consistency can be adjusted by adding more or less milk according to preference.
- Storing leftover rolls in an airtight container helps maintain freshness for up to 2 days.
- Reheat gently before serving to restore softness.
