THEME: Cappuccino Cinnamon Rolls
Jamie R
1 pkg. active dry yeast
1 C. warm water
3/4 C. warm milk
1/2 C. buttermilk
3 T. sugar
2 T. butter softened
1 1/4 t. salt
5 1/2 - 6 C. all purpose flour
Filling:
1/4 C. butter melted
1 C. packed brown sugar
4 t. instant coffee granules
2 t. ground cinnamon
Icing:
2 T. butter softened
1-2 T. milk
2 t. cappuccino mix
1 1/2 C. confectioners sugar
1/2 t. vanilla extract
In a large bowl dissolve yeast in warm water. Add the warm milk,
buttermilk, sugar, butter, salt and 4 C. flour. Beat on medium
speed until smooth. Stir in enough remaining flour to form a soft
dough.
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.
Punch dough down, turn onto a floured surface. Roll into a 18x12
rectangle, brush with butter. Combine the brown sugar, coffee
granules and cinnamon, sprinkle over dough to within 1/2" 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
9x13 baking pan. Cover and let rise until doubled about 30 minutes.
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.