COFFEE CAKE ROLL
Jelly roll made with coffee sponge cake. Filling may be changed to suit your preferences! Original cake developed in honor of a coffee lover's birthday! If not eaten in a short time after whipped topping is added, store covered in the freezer.
Provided by sueb
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
- Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.
- Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.
- Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
- Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.
- While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
- Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.
- Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.
Nutrition Facts : Calories 225 calories, Carbohydrate 38.3 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 119.3 mg, Sugar 25.4 g
EASY MORNING COFFEE ROLLS
Fill your kitchen with the aroma of fresh baked cinnamon rolls. Perfect for a long weekend. I found this recipe in Healthy Meals In Minutes recipe cards. I have not tried this recipe I'm posting it in a response to the request board.
Provided by internetnut
Categories Breads
Time 45m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 12-cup muffin pan with vegetable cooking spray. Set aside. In a small bowl, sprinkle yeast over warm milk. Let stand until foamy, about 5-10 minutes.
- In a large bowl, combine flour, sugar, and salt. Mix well.
- Stir yeast mixture, oil, and egg into flour mixture until a dough forms.
- To prepare filling, in a medium bowl, combine brown sugar, pecans, and cinnamon. Mix well.
- On a lightly floured surface, knead dough for 5 minutes. Divide dough in half. Roll each half to a 12x9-inch rectangle.
- Sprinkle each rectangle with half of the filling, leaving a 1/2-inch border. Lightly press filling into dough. Starting with a short side, roll up dough, jelly-roll style. Cut each piece into 6 rolls. Place rolls in prepared pan. Cover; let rise until doubled, about 1 hour.
- Preheat oven to 425°F Bake until golden, about 15 minutes. Place on a wire rack and cool slightly. Serve warm.
COFFEE-GLAZED CINNAMON ROLLS
From Cooking Light's 1991 Annual Cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work.
Provided by the_cookie_lady
Categories Yeast Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add eggs, milk powder, 2 TBL margarine, 2 TBL sugar, salt, and 2 ¼ c flour; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 2 cups plus 2 TBL of flour to make a soft dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate 2 hours.
- 2) Punch dough down; sprinkle 1 TBL flour evenly over work surface. Turn dough out onto floured surface and roll to an 18-inch square. Brush dough with remaining melted margarine. Combine brown sugar and cinnamon; sprinkle over dough.
- 3) Roll up dough, jellyroll fashion, starting with long side; pinch seam to seal. Cut roll into 24 slices. Place slices, cut side down in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden.
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