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Cappuccino Cinnamon Rolls

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!

Prep
Cook
Serves 12people
Ingredients
1
pkg. (1/4 oz.) active dry yeast
1
cup warm water (110 to 115 degrees)
3/4
cup warm milk (110 to 115 degrees)
1/2
cup buttermilk
3
tbsp sugar
2
tbsp butter, softened
1 1/4
tsp salt
5 1/2-6
cups all-purpose flour
Filling:
1/4
cup butter, melted
1
cup brown sugar, packed
4
tsp instant coffee granules
2
tsp ground cinnamon
Icing:
2
tbsp butter, softened
1-2
tbsp milk
2
tsp cappuccino mix
1 1/2
cups powdered sugar
1/2
tsp vanilla extract
Directions
1.
In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, 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-inch x12-inch rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 inch 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-inch x 9-inch baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees 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.

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