Espresso Glazed Cinnamon Scrolls

Method

1. Add warm water into stand mixer bowl. Add sugar and sprinkle yeast into bowl. Let sit for 5-10 minutes until the yeast becomes foamy. Add flour, salt and 1 teaspoon olive oil.
2. Attach the dough hook to the stand mixer and turn to speed 2 and mix for 2-3 minutes, adding additional flour, a few tablespoons at a time if needed. The dough should pull away from the bowl.
3. In a separate large mixing bowl, coat the bowl with olive oil. Gather dough into a ball and place in oiled bowl, turn to coat. Cover with a clean towel and let proof until doubled, about 1 hour. Punch down dough and shape into 2 balls. Let rest for 15 minutes.
4. Preheat the oven to 200 degrees.
5. Combine the filling ingredients in a clean stand mixer bowl and mix butter, sugar and cinnamon with the flat butter until combined.
6. Divide the dough into two parts and on a floured surface, roll each piece into a 30 x 30 cm rectangle
7. Spread the cinnamon onto the dough, leaving a 2cm border along one side
8. Roll up the dough to enclose the filling (like a swiss roll), leaving the plain edge until last.
9. Brush the edge lightly with water and fold to seal.
10. Cut each roll into 1cm rounds (use serrated bread knife) and place on lined oven trays.
11. Bake for 20 min or until golden.
12. While scrolls are baking, prepare the glaze - sift icing sugar into stand mixer bowl, add coffee and vanilla and mix well.
13. Remove scrolls from over and sit for 5 minutes before pouting the glaze over the top, let sit for another 5 minutes then remove from tray and serve warm.