One Hour Coffee Cinnamon Scrolls

It's a chilly wind that blows here today. There are few things that I enjoy more on days like this than baking bread and having that heavenly scent fill the house. But being a busy mum, it's sometimes hard to get time to fully enjoy the process of bread making, because it can span over the best part of the morning or afternoon and get in the way of other household duties. That's only one reason why I love this recipe--it only takes one hour of your time from the very first addition to the clean bowl to the removal from the oven. One hour! And only 10 minutes of that is kneading time, so I don't think we can complain too much there, especially if you have a mixer that will do the job for you. I don't--I don't think I would feel I had really made the bread if I hadn't done some of the kneading by hand.
I halved the original recipe and it still makes oh so many delicious scrolls! There's only one problem--the original recipe calls for three eggs, so halving the recipe means dividing one egg in half. I don't know if the half egg makes much difference or not, but I've never had any qualms about dividing an egg and throwing half of it down the plug hole. Maybe if you have extra large eggs you could just use the one (as I have stated in the recipe). It's up to you--skip the half egg or add it, or make the entire amount and dally out the delicious sticky loot among your friends (there's no way one family can get through the amount the original recipe makes, as these are best eaten on the day of making).

ONE HOUR COFFEE CINNAMON SCROLLS (Adapted from Valley Ridge Recipes)

DOUGH:

1 3/4 cup warm water
1/3 cup granulated sugar
1/4 cup oil
3 tbsp. dry yeast
1 1/2 tsp salt
1 extra large egg (alternately 1 1/2 regular eggs)
5 1/2 cups plain flour

Place the water, sugar, oil and yeast in a large bowl and mix together. Let this mixture stand for 15 minutes.
Then add the salt, egg and the flour. Mix together into a soft dough and knead for 10 minutes, adding a little more flour if necessary so it does not stick to your hands. Lightly oil the bottom of the bowl, and let the kneaded dough sit in there for 10 minutes.
Lightly cover your work area with a little oil. Place the dough on this prepared surface and roll out into a rectangle about 1 cm thick.

CINNAMON FILLING:

1/2 cup granulated sugar
2 tbsps cinnamon
1/4 cup butter, melted

Heat the oven at 200C.
Combine the sugar and cinnamon in a small bowl until well incorporated. Brush the melted butter over the surface of the rolled dough, and evenly sprinkle with the cinnamon sugar. Firmly roll the dough into a roll beginning with the long side. Cut the dough into 12 even portions. Arrange neatly on a lined baking tray about 2-3 cm apart from each other. You can let them sit and rise a little for 10 minutes if you want, or put them straight in the preheated oven. Cook  for 12-15 minutes until very lightly browned on top. Remove and cool on tray.

COFFEE ICING:

1-2 tbsp instant coffee
boiling watericing sugar
2 tbsp thickened cream

In a small bowl, place the instant coffee granules with enough boiling water to dissolve it, about 2 tablespoons. When dissolved, stir through 1/4 cup icing sugar and the cream. Gradually add more icing sugar until you reach a desired consistency. Some people prefer it thick, but I like mine a bit runny. Add water if necessary until it is the way you prefer. Drizzle over the cooked scrolls and serve.