COFFEE ROLL RECIPES

COFFEE CAKE ROLL RECIPE | ALLRECIPES

Coffee Cake Roll Recipe | Allrecipes image

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

Categories Desserts Cakes

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 cake

Number Of Ingredients 10

Ingredients

cooking spray
3 tablespoons instant coffee granules
1?½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
4 medium eggs, separated
? cup soy milk
½ cup powdered sugar, or as needed
1 (8 ounce) container frozen whipped topping, thawed

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, CarbohydrateContent 38.3 g, CholesterolContent 62 mg, FatContent 6.4 g, FiberContent 0.6 g, ProteinContent 4 g, SaturatedFatContent 4.6 g, SodiumContent 119.3 mg, SugarContent 25.4 g

EASY MORNING COFFEE ROLLS RECIPE - FOOD.COM

Easy Morning Coffee Rolls Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces active dry yeast (2 packages)
2/3 cup warm low-fat milk (105-110 F)
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons vegetable oil
1 large egg, lightly beaten
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 191.3, FatContent 6.5, SaturatedFatContent 0.9, CholesterolContent 18.3, SodiumContent 66.6, CarbohydrateContent 28.8, FiberContent 1.9, SugarContent 10.8, ProteinContent 5.2

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