- Level: Intermediate
- Total: 3 hr
- Prep: 20 min
- Inactive: 2 hr 10 min
- Cook: 30 min
- Yield: 12 rolls, 2 cups icing
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 342
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 240 mg
- Level: Intermediate
- Total: 3 hr
- Prep: 20 min
- Inactive: 2 hr 10 min
- Cook: 30 min
- Yield: 12 rolls, 2 cups icing
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 342
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 240 mg
Ingredients
For icing:
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Directions
- 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 degrees F. 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 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.
