Cinnamon Latte Rolls

Save Recipe
  • Level: Intermediate
  • Total: 3 hr
  • Prep: 20 min
  • Inactive: 2 hr 10 min
  • Cook: 30 min
  • Yield: 12 rolls, 2 cups icing
Share This Recipe

Ingredients

For icing:

Directions

  1. 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.
  2. Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans.
  3. 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.
  4. For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted powdered 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.
4m Easy 100%
CLASS
James Briscione

Sugar Cookies

9m Easy 98%
CLASS
20m Easy 99%
CLASS
14m Easy 100%
CLASS

23m Easy 99%
CLASS
Alex Guarnaschelli

Parker House Rolls

26m Easy 99%
CLASS
26m Intermediate 100%
CLASS