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