Cappuccino Cinnamon Rolls

By Venzie

Ingredients

• FILLING:
• 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 buttermilk
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 4 teaspoons instant coffee granules
• 2 teaspoons ground cinnamon
• ICING:
• 2 tablespoons butter, softened
• 1 to 2 tablespoons milk
• 2 teaspoons cappuccino mix
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 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).
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 an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within ½ 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-in. x 9-in. 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. Yield: 1 dozen.