Amaranth Cinnamon Rolls With Coffee Glaze
Prep time
Cook time
Total time
Delicious cinnamon rolls baked with amaranth flour and drizzled in coffee glaze; featuring Nespresso Fortissio Lungo.
Recipe type: Dessert
Serves: 12 rolls
  • For the dough:
  • 1 cup whole milk
  • ¼ cup (57g) unsalted butter
  • 2¾ cup all-purpose flour + ¾ cup + 2 tablespoons amaranth flour, whisked together
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 (7g) package instant yeast
  • 1 large egg, room temp
  • For the filling:
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • ½ tablespoon ground nutmeg
  • ⅓ cup (75g) butter, completely softened
  • For the glaze:
  • 2 cups powdered/confectioner's/icing sugar
  • 1 capsule Nespresso Fortissio Lungo (or 40ml espresso)
  1. For the dough and filling:
  2. Pour the milk into a small sauce pan and heat over medium heat until just heated. Add the butter and stir until melted. Remove the mixture from the heat. Allow the mixture to cool down so that it is still warm, but not hot.
  3. While the milk cools, add 3 cups of the flour/amaranth mixture, sugar, and salt together in a bowl and whisk to combine.
  4. Once the milk has cooled, add the mixture to the bowl of a stand mixer fitted with the dough hook. Add the yeast to the lukewarm milk and stir with a spoon.
  5. Add the flour mixture and egg to the yeast and milk and beat on medium-low speed until well-combined (about 5 minutes). If the dough is sticking to the sides of the bowl, add some of the remaining flour, ¼ cup at a time until the dough forms a ball and pulls away from the bowl (if the dough is still sticking, as it was for me, add more all-purpose flour ¼ cup at a time until it starts pulling away from the bowl). When done, cover with a damp cloth and let sit for 10 minutes.
  6. Meanwhile, prepare the filling. Whisk together the granulated sugar, brown sugar, cinnamon and nutmeg. Set aside.
  7. Grease a 9-inch (23cm) pie dish with unsalted butter. When the dough is ready, turn out onto a floured surface. Roll out to a 9x14-inch (23x36cm) rectangle. Spread the softened butter for the filling onto the entire surface of the dough (you may not need to use it all, just make sure the dough is completely covered in butter). Then evenly sprinkle all the cinnamon-sugar filling on top of the butter. Starting with the 14-inch (36cm) side, tightly roll up the dough. Pinch the seam to seal together. To slice, take a knife and gently mark where you want to cut each roll (11-12 rolls total). Then use a knife or dental floss to slice (to cut with the floss, break off a piece of floss about 12 inches (30cm) long. Then gently slide the middle of the floss under the dough to the place where you want to "cut". Pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to cut through. This will give you nice round rolls). Place the sliced rolls into the pie dish. Cover with a damp cloth and place in a warm spot. Let rise for 25 minutes.
  8. While the rolls are rising, preheat oven to 350F (180C or 160C fan-forced). Once the 25 minutes is up, bake the rolls for about 20 minutes or until golden and cooked through. Let cool for 3 minutes before icing.
  9. For the glaze:
  10. Sift the powdered sugar into a bowl. Place the Fortissio capsule into your Nespresso machine and extract it. Pour the espresso into the powdered sugar and whisk until smooth and no lumps remain. If your glaze is still a bit thick, add a tiny splash of milk and whisk to incorporate. Repeat with the milk as necessary.
  11. Drizzle the warm cinnamon rolls with some of the coffee glaze and serve immediately; drizzle individual servings with leftover glaze if desired.
  12. Leftovers should keep well at room temperature in an airtight container for a day or two. Can be stored in the refrigerator for a little longer. Warm the rolls gently in the microwave for that fresh-from-the-oven taste.
Recipe by sweetest kitchen at