Show Subscription Form




Cappuccino Cinnamon Rolls Recipe
Cappuccino Cinnamon Rolls Recipe photo by Taste of Home

Cappuccino Cinnamon Rolls Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES: 12 servings

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

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.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 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. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  4. 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 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm. Yield: 1 dozen.
Originally published as Cappuccino Cinnamon Rolls in Taste of Home April/May 2009, p45

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.

Reviews for Cappuccino Cinnamon Rolls

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 1, 2012

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

MY REVIEW
Reviewed May. 28, 2011

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!

MY REVIEW
Reviewed May. 28, 2011

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.

MY REVIEW
Reviewed May. 21, 2010

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

MY REVIEW
Reviewed May. 20, 2010

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT