Cinnamon and coffee cake with dark chocolate soft cream filling and coffee icing.

  • Serves: 8 people
  • Prep time: 15 minutes
  • Cooking time: 105 minutes
    • Irish
    • Vegetarian

    Coffee & Cinnamon Roll Cake

    Recipe Information

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    For the dough

    375g Strong White Flour

    7g Sachet Dried Yeast

    50g Soft Brown Sugar

    1 tsp Salt

    1 tsp Cinnamon

    1 tbs Instant Coffee, dissolved in 1 tbs Hot Water

    50g Butter, melted

    200ml Luke Warm Milk


    For the filling

    50g Butter

    50g Soft Brown Sugar

    1 tsp Cinnamon

    75g Dark Chocolate Chips


    For the icing (optional)

    2 tbsp Icing Sugar

    1 tsp Instant Coffee, dissolved in a little boiling water

    Water to mix


    Place the flour, yeast, sugar, salt and cinnamon into the mixing bowl of a stand mixer fitted with a dough hook.

    Slowly blend in the remaining ingredients for the dough and mix on slow speed for about 5 minutes until a soft elastic dough is formed.

    Form the dough into a ball, place in a large bowl and cover with a damp tea towel.

    Leave to prove in a warm place for about an hour until the dough has doubled in size and springs back when lightly touched.

    Knead the dough to knock out any air bubbles, then roll it out on a lightly oiled surface into a rectangle, approx. 25 x 35cm.

    For the filling, combine the butter, sugar and cinnamon, spread over the dough, then sprinkle with chocolate chips.

    Roll the dough up like a Swiss roll and divide into 8 equal portions.

    Place these, cut side up, into a greased and base lined 25cm round, loose based cake tin.

    Cover and leave in a warm place for about 30 minutes until the dough has risen and springs back when lightly touched.

    Pre-heat the oven to 200°C Fan/Gas Mark 7.

    Bake the buns for about 15 minutes until just firm to touch.

    Mix the icing sugar with the coffee and add a little more water to make a glacé icing.

    Drizzle or brush the icing over the warm bread to give a glaze. Remove the bread from the tin and leave to cool on a wire rack.

    Before serving, dust lightly with icing sugar.