Cappuccino Cinnamon Rolls |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warmâthey wonât last long!. âSherri Cox, Lucasville, Ohio 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 king arthur unbleached 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:
1. 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. 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.
3. 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.
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 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. 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.
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