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Cappuccino Cinnamon Rolls

Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warm—they won’t last long!. —Sherri Cox, Lucasville, Ohio

12 ServingsPrep: 45 min. + rising Bake: 25 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup warm buttermilk (110° to 115°)
3 tablespoons sugar
2 tablespoons butter, softened
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
4 teaspoons instant coffee granules
2 teaspoons ground cinnamon
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
2 teaspoons cappuccino mix
1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the warm milk,
buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium
speed until smooth. Stir in enough remaining flour to form a soft
dough (dough will be sticky).

2 of 2

Cappuccino Cinnamon Rolls (continued)

Directions (continued)

Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll into an 18-in. x
12-in. rectangle; brush with butter. Combine the brown sugar, coffee
granules and cinnamon; sprinkle over dough to within 1/2 in. of
edges.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 slices. Place rolls, cut side down, in a greased
13-in. x 9-in. baking pan. Cover and let rise until doubled, about
30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. Place pan
on a wire rack. In a small bowl, beat the icing ingredients until
smooth. Spread over rolls. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 roll equals 436 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 328 mg sodium, 82 g carbohydrate, 2 g fiber, 7 g protein.