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CINNAMON ROLLS - Cappuccino Cinnamon Rolls
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Cappuccino Cinnamon Rolls 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 | cappuccino mix |
| 1/2 teaspoon | McCormick® Pure 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 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 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules | |
| 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 | |
| 13x | 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. Yield: 1 dozen.
© Taste of Home 2014
Read more: http://www.tasteofhome.com/recipes/cappuccino-cinnamon-rolls#ixzz3IZnaozH1
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