Cappuccino Cinnamon Rolls

Name: Cappuccino Cinnamon Rolls
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 1 dozen.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°); 3/4 cup warm whole 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 whole milk; 2 teaspoons instant cappuccino mix, optional; 1/2 teaspoon vanilla extract

TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. YIELD: 1 dozen.

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

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3/4 cup warm whole 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 whole milk
2 teaspoons instant cappuccino mix, optional
1/2 teaspoon vanilla extract

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, 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.

Nutrition Facts

1 roll: 436 calories, 9g fat (5g saturated fat), 22mg cholesterol, 328mg sodium, 82g carbohydrate (38g sugars, 2g fiber), 7g protein.