Nutty Irishman Latte Rolls Recipe | Sweet Treats Recipes | Conventional | Breadworld by Fleischmanns

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Ingredients

  • Rolls:
  • Makes: 24 rolls
  • Prep Time: 50 minutes
  • Proof Time: about 1-1/2 hours
  • Bake Time: 25 to 30 minutes
  • These look like your normal cinnamon roll but are full of wonderful hazelnut and Irish cream flavors.
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 1/2 cup warm water (100° to 110°F)
  • 1 cup milk
  • 1/2 cup butter OR margarine
  • 2/3 cup sugar
  • 6 to 7 cups all-purpose flour
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 cup mashed potatoes (about 2 medium potatoes)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon Spice Islands® Pure Vanilla Extract
  • Filling:
  • 1/4 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons Irish cream beverage flavoring
  • 2 tablespoons hazelnut beverage flavoring
  • 1 cup chopped hazelnuts, toasted
  • Icing:
  • 3 cups powdered sugar
  • 6 tablespoons butter OR margarine, softened
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1 tablespoon Irish cream beverage flavoring
  • 1 tablespoon hazlenut beverage flavoring
  • 1 tablespoon strong coffee
  • 1 to 2 tablespoons milk

Preparation

Step 1


Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Heat milk, butter and sugar until warm (100° to 110°F); butter need not melt completely. Pour into large mixer bowl with yeast mixture and 2 cups flour; beat for 2 minutes. Add eggs, buttermilk, mashed potatoes, salt, vanilla and 1 cup flour. Beat for 2 minutes. Gradually add flour until a soft dough forms. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to coat. Cover.

Let rise in a warm, draft-free area about 1 hour, until doubled in size. Punch dough down; divide in half.

Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. For filling, spread dough with half the butter. Combine sugars, beverage flavorings and hazelnuts; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

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