Say hello to big, fluffy perfect cinnamon rolls packed with Miso Butter Cinnamon Sugar Filling and glazed with a coffee glaze that drips into the middle and soaks up every single bite made with the incredible Bosch MUM 5 Kitchen Machine

Ingredients

• 3⁄4 cup warm plant-based milk
• 18 grams of instant yeast
• 1⁄2 cup coconut oil melted
• 1 small espresso shot (60ml)
• 2 teaspoons vanilla extract
• 1⁄4 cup brown sugar
• 2 cups all-purpose flour
• 1 cup whole wheat flour (sub with spelt, rye)
• 1⁄2 teaspoon salt

Miso butter Cinnamon Sugar Filling

• 1⁄2 cup margarine at room temperature
• 3⁄4 cup brown sugar
• 1 1/2 tsp miso paste (brown or white)
• 1 Tablespoon ground cinnamon

Coffee Glaze

• 1 cup organic powdered sugar
• 2 teaspoons vanilla extract
• 1 small espresso shot (60ml)

Method

Making the dough

1.  Add the hook attachment to the MUM5 mixer. Start by adding the flours, yeast, milk, melted coconut oil and vanilla extract to the Bosch MUM5 mixer, start by mixing at 1, increasing the speed to 3 until the dough comes together.
2. When the dough can be stretched without tearing easily, it is ready. Start with 2 3⁄4 cups of all-purpose flour and if the dough is too sticky add up to 3 cups of all-purpose flour.
3. Lightly coat a large bowl with oil, form your dough into a ball, and add to the bowl. Brush oil onto the top of the dough ball so it does not dry out.
4. Cover and let rise for 1-1.5 hours until the dough has doubled in size. You will know the dough is
   done when you can push your finger into the dough and the dough does not spring back immediately.
5. Once the dough has risen, tip the dough out onto a floured surface and sprinkle more flour
   over it. Use a rolling pin to roll it out into a rough rectangle shape about 2cm thick.

Filling and Rolling

1. Line a baking dish with parchment paper. Ours is about 25x15cm but anywhere in that range will work.
2. Mix the miso butter filling, and spread the softened butter in an even layer over the dough.
3. Roll the dough from the short end into a tight spiral, then gently pull any loose edges over to even out as needed. Flip the spiral so that the fold is facing down
4. Cut the dough into 12 equal pieces with a very sharp knife or thin string. Sprinkle some sugar and more cinnamon on the base of the baking tin.
5. Place the rolls into the prepared baking dish and cover with a damp tea towel. Set into a warm, draft-free spot to rise again, in about half an hour it will have almost doubled in size.
6. Preheat the oven to 180°C. Once the rolls have fully risen, place them into the oven and bake for 25-30 minutes, or until the tops are golden. The centre should still be a bit soft when pressed with a finger.
7. Cool for at least 15 minutes. Mix the coffee glaze and ice the rolls, or use any other icing you like.
8. Serve your delicious Miso Butter Coffee Cinnamon Rolls
9. To store the rolls, wait until fully cool and place them into an airtight container. Don’t ice them. They’ll
   keep for a couple of days at room temperature but are best fresh.

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