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!.
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 instant cappuccino mix, optional
- 1/2 teaspoon vanilla extract
Directions
- 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).
- 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.
- Punch dough down; turn onto a floured surface. Roll into an 18×12-in. rectangle; brush with butter. Combine 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 13×9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- 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 each: 436 calories, 9g fat (5g saturated fat), 22mg cholesterol, 328mg sodium, 82g carbohydrate (38g sugars, 2g fiber), 7g protein.
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