Posted in Home Baking

Vanilla Treacle Coffeecake

One of the best things I did on my birthday yesterday was to help spruce things up for the monthly meeting of lay vicariate coordinators over at the Diocesan Chancery of Paranaque by baking what I feel is the most interesting bread in my repertoire.

You’ve all read about my recipe for zimtschnecken (German-style cinnamon rolls).  This particular recipe takes those incredibly yummy spiral-swirly treats to new heights via the addition of vanilla to both the batter and the syrup, as well as the use of molasses rather than plain maple and golden syrups to add a somewhat smoother, richer vibe to the finished rolls.

Two coffeecakes may seem like too much, but these are so good that people will be going for seconds…and thirds!  😉

Vanilla Treacle Coffeecake
For the rolls:

  • 500 grams all-purpose flour
  • 1/2 cup salted butter
  • 1/4 teaspoon salt
  • 50 grams granulated white sugar
  • 150mL milk
  • 1 sachet fast-acting yeast
  • 2 eggs
  • 1/2 teaspoon vanilla extract

For the filling:

  • 2 tablespoons brown sugar
  • 1 tablespoon ground cinnamon

For the syrup:

  • 1/3 cup granulated white sugar
  • 1/4 cup softened butter
  • scant 1/4 cup molasses
  • 1 teaspoon vanilla extract

In a large mixing bowl, combine the flour, yeast, salt, and sugar.  Put the milk and butter in a heatproof bowl and microwave on HIGH for a minute and a half.  Whisk until well combined, then add the eggs and vanilla extract.  Pour the milk mixture into the dry ingredients.  Mix until you achieve a shaggy mess of sorts.  Knead for about twelve minutes; dough will be very soft.  Cover with a clean dishtowel and leave to rise for about an hour.

Grease 2 8-inch pie plates or cake pans.  Make the syrup by mixing all the ingredients together.  Divide evenly between the two pans.

Punch down the risen dough and cut into half.  Combine the cinnamon and brown sugar in a small dish.  Roll out half the dough onto a floured surface; brush the surface of the dough with milk and sprinkle over half the cinnamon-sugar mix.  Roll and cut into twelve pieces.  Place the cut rolls cut-side up onto the prepared pan.  Do the same with the remaining dough and filling.  Cover with a dishtowel and leave to prove for about 15 – 20 minutes.  Preheat your oven to 350 degrees / Gas Mark 4.

Bake the rolls for about 20 – 25 minutes.  Allow to cool before turning over onto a serving dish.  Makes two coffeecakes; 24 servings.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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