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Category: Bread
Prep Time: Cook Time: Total Time:
2 pkg crusty loaf French bread dough
1/4 cup butter, softened
1/2 cup brown sugar, packed
1 tsp ground cinnamon
2 tsp instant coffee
For icing:
1 stick butter, softened
3 cups sifted confectioners sugar
1 tsp vanilla extract
1/4 cup milk
4 tsp instant cappuccino-flavored coffee mix
Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap. Place wrapped dough in the refrigerator and let rest at least 2 hours. Preheat oven to 350. Lightly grease 2 (8 inch) cake pans.
In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten. Roll dough into an 8 by 14 inch rectangle. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture. Starting with the long edge, roll dough like a jelly roll. Cut into 12 pieces and divide between the 2 prepared cake pans. Bake 25 to 30 minutes until golden brown. Allow to cool 10 minutes before spreading with icing.
For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted confectioners sugar adding the sugar 1 cup at a time. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls.
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CINNAMON LATTE ROLLS
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Category: Bread
Prep Time: Cook Time: Total Time:
2 pkg crusty loaf French bread dough
1/4 cup butter, softened
1/2 cup brown sugar, packed
1 tsp ground cinnamon
2 tsp instant coffee
For icing:
1 stick butter, softened
3 cups sifted confectioners sugar
1 tsp vanilla extract
1/4 cup milk
4 tsp instant cappuccino-flavored coffee mix
Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap. Place wrapped dough in the refrigerator and let rest at least 2 hours. Preheat oven to 350. Lightly grease 2 (8 inch) cake pans.
In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten. Roll dough into an 8 by 14 inch rectangle. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture. Starting with the long edge, roll dough like a jelly roll. Cut into 12 pieces and divide between the 2 prepared cake pans. Bake 25 to 30 minutes until golden brown. Allow to cool 10 minutes before spreading with icing.
For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted confectioners sugar adding the sugar 1 cup at a time. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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