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Cappuccino Cinnamon Rolls Recipe

Cappuccino Cinnamon Rolls Recipe photo by Taste of Home

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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

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Cappuccino Cinnamon Rolls Recipe

Prep: 45 min. + rising Bake: 25 min.

Yield: 12 Servings

45 25 70

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).
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.

Nutritional 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.

Originally published as Cappuccino Cinnamon Rolls in Taste of Home April/May 2009, p45

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Cappuccino Cinnamon Rolls

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Reviewed on Nov. 01, 2012 by Danipooh02

These are literally 'eye rolling' good! Our family loves coffee, and this recipe is a perfect combination of flavors. This recipe is a keeper!

Reviewed on May. 28, 2011 by ikfiske

We make these often for guests and have only received rave reviews. This is our favorite cinnamon roll recipe. Sometimes we add cream cheese to the frosting recipe. So delicious mixed with the cappuccino!

Reviewed on May. 28, 2011 by HeatherHH

I didn't think these were any better than other cinnamon roll recipes I tried. I didn't find that the cappucino flavoring led to any improvement, so I'll just stick with "normal" cinnamon rolls in the future.

Reviewed on May. 21, 2010 by chanteljordan

Only cinnamon rolls I've ever made...I have no reason to make any others, these are delicious!!!

Reviewed on May. 20, 2010 by krystalp

Best cinnamon rolls ever! I used cream cheese frosting instead of what the recipe called for, and added a little instant coffee to the milk before adding it to the sugar and cream cheese. Delicious!

Reviewed on May. 09, 2010 by aug2295

These were awesome - I left out the coffee and increased the cinnamon in the fililng by a tablespoon.

Reviewed on Apr. 27, 2010 by tkarinas

My family simply loves cinnamon rolls and this cinnamon roll is delicious. The only part we'd leave out is the coffee crystals as some of my family is very allergic to coffee. Other than that, they're so easy to make, we'd make them as often as we could.

Reviewed on Apr. 16, 2010 by Ladyofshalott87

These rolls are DELICIOUS! I loved the flavor! Makes a nice size cinnamon roll.