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 180 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. Place the dough on a floured surface, roll into a 30x30cm 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 roll into 5cm rounds using a serrated knife and place on a lined oven tray.
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.