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homemade cinnamon rolls

Cappuccino Cinnamon Rolls

April 28, 2022 by sblades Leave a Comment

This month’s Avid Baker’s challenge is to make recipes using coffee.  I searched high and low and found these Cappuccino Cinnamon Rolls from Taste of Home.

I’ve adapted them just slightly and think the result is delicious.  Soft, buttery cinnamon rolls with a gooey, lightly coffee-flavored filling, and topped with just the right amount of icing.

A pan full of baked cinnamon rolls, close up.

The recipe is pretty straightforward and not much different than other roll recipes I’ve used.  It does have a little stickier dough, so be prepared for that.  It ends up being a nice, pliable dough.

And of course you get the wonderful cinnamon rolls as a result!

Single cinnamon roll on a white plate with a pan of rolls in the background.

 

 

 

Don’t use an excess amount of flour, but you’ll find that the surface you knead the dough on will need to be lightly floured as you knead.  I also lightly floured my hands and the rolling pin.

You can make the coffee flavor as strong or as weak as you want, or you can leave it out all together.  

If you do use the instant coffee granules in the filling, just know they don’t really dissolve.  You’ll see them scattered a little around the rolls, giving you a little burst of coffee flavor while you’re eating them.

Full pan of glazed cinnamon rolls

The outer rolls will bake a little more quickly than the middle ones since they’re so dense.  

A good way to see if the rolls are done baking, get a fork and and gently lift up the dough of the center roll to see if it’s cooked through. If it’s still a little under baked, let them go 4 or 5 minutes longer.

Pan of cinnamon rolls with one scooped out.

Besides these amazing Cappuccino Cinnamon Rolls, another recipe I love is my Buttery Cinnamon Rolls. 

They’re easy to make in a bread maker and include an interesting ingredient – instant vanilla pudding mix!  You’ll want to try those, too.

Pan of cinnamon rolls with one scooped out.

Cappuccino Cinnamon Rolls

Yield: 12 large rolls
Prep Time: 45 minutes
Cook Time: 30 minutes
Additional Time: 2 hours 2 seconds
Total Time: 3 hours 15 minutes 2 seconds

Big, soft and gooey cinnamon rolls with a hint of coffee flavor.

Ingredients

  • 1 pkg (1/4 oz) active dry yeast
  • 1 C warm water (110° to 115°)
  • 3/4 C warm 2% milk (110° to 115°)
  • 1/2 C warm buttermilk (110° to 115°)
  • 3 tbsp sugar
  • 2 tbsp butter, softened
  • 1 1/4 tsp salt
  • 5 1/2 to 6 cups all-purpose flour
  • For the Filling:
  • 1/4 C butter, melted
  • 1 C packed brown sugar
  • 4 tsp instant coffee granules
  • 2 tsp ground cinnamon
  • For the Icing:
  • 1 3/4 C powdered sugar
  • 2 tbsp plus 1 tsp butter, softened
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Pour the yeast into a stand mixer bowl. Add the warm water and stir to combine. Let sit for 4-5 minutes until it's foaming a bit.
  2. Add the warm milk, buttermilk, sugar, butter, salt and turn mixer on low. Slowly add 4 cups of the flour and beat until smooth and blended. Stir in enough of the remaining flour to form a soft dough (about 1 1/4 to 1 1/2 cups more - dough will come together but be sticky).
  3. Lightly flour your counter or marble and turn the dough out onto it. Lightly flour your hands as needed and knead the dough for 6-8 minutes. You may need to lightly flour your counter as you knead. Form dough into a loose ball and put into a greased bowl, turning once to grease the dough ball. Cover with a dish towel and let rise in a warm place for about an hour, until about doubled.
  4. Punch the dough down and turn onto a lightly floured counter or marble. Gently roll the dough into an 18x12" rectangle and brush with the melted butter.
  5. Combine the brown sugar, instant coffee granules, and cinnamon in a small bowl. Sprinkle over the dough to about 1/2" of the edges.
  6. Roll up the dough starting from the long side and pinch the seams together to seal. Cut the roll in half, then into fourths, then cut each fourth into three slices for a total of 12 even slices.
  7. Lightly grease or spray a 13x9" pan and evenly place the slices into the pan. Cover with a kitchen towel and let rise until doubled, about 30 minutes.
  8. Preheat the oven to 350°. Bake the rolls for 25-35 minutes or until lightly golden brown on top. Place the pan on a wire rack after baking.
  9. In a small bowl, beat the icing ingredients together until smooth and a pourable consistency (add a little milk or more powdered sugar as needed). Spread over the warm rolls. Serve warm.
  10. Refrigerate leftovers and when ready to eat, microwave single rolls for 30-45 seconds.

Notes

I used almost all of the leftover flour for the counter and flouring my hands while kneading the dough.

If you want more coffee flavor, dissolve 1/2 a teaspoon of the instant coffee granules into the milk (warm the milk up for 10 seconds in the microwave first) for the icing.

© sblades
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Breakfast Tagged With: coffee recipes, homemade cinnamon rolls

Buttery Cinnamon Rolls

June 27, 2014 by sblades 8 Comments

 
This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to; craft tasty rolled treats, cinnamon not required.  I went with the classic buttery cinnamon roll that has lots of pockets for the delicious gooey butter-cream cheese icing to drip down into!

I had to dust off the bread maker to start with – the last time I used it was at least five years ago, mainly because I’ve learned to make dough with my Kitchen Aid mixer.

 It’s a good thing the recipe tells the order to put the ingredients into the bread maker, because I sure didn’t remember!  It made a beautiful dough and I got more slices than the recipe called for:

Cinnamon Roll Roll
After covering with a dish towel and rising for almost an hour, the rolls were enormous and were fairly mushed into my pan. Next time – two pans!

Cinnamon Rolls Prebaked2
I remember now why I don’t make these very often – they’re so incredibly irresistible and my arteries harden just looking at them. With coffee in the morning? Nothing better.

They’re definitely Texas-sized and have the big ole taste to go with it. Dense, soft and tender with that wonderful icing.

These Buttery Cinnamon Rolls are going back into my once a year (maybe twice a year) file instead of once a decade file and will be wonderful for the holidays!

Cinnamon Roll Finished
Just a tip – don’t try to warm the egg to room temperature by warming it between your stomach and shirt. No matter how carefully you hold it, it will bust and decorate your shirt in egg. That may have happened to me.

Other than the egg-breaking incident, Buttery Cinnamon Rolls are definitely worth the time to make and your family will love you for it!

Prebaked cinnamon roll dough risen in a pan.

Buttery Cinnamon Rolls

Yield: 16
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 45 minutes
Total Time: 2 hours 5 minutes

Soft, buttery, perfect cinnamon rolls!

Ingredients

  • 1/4 cup warm water
  • 1/4 cup butter, melted
  • 1/2 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 4 cups bread flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, softened
  • 1 cup brown sugar
  • 4 teaspoons ground cinnamon
  • 3/4 cup chopped pecans (optional)
  • 1/2 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tsp teaspoons milk

Instructions

Place the following ingredients into the pan of your bread machine: water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle and choose Start.

When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into about a 17×10 inch rectangle. Spread rectangle of dough with softened butter.

In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle the brown sugar mixture over the dough.

Beginning with the long edge, roll up dough as tightly as possible without the brown sugar/cinnamon mixture coming out the sides.

Slice into 16 one inch slices and place in 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Notes

Tips and Stuff:

I’ve seen similar recipes that use the entire packet of pudding, but it seems to turn out perfect just using half.

I warmed the water and milk in the microwave until it was very warm (not hot) to the touch. Too warm will kill the yeast.

I didn’t use the pecans.

I roll mine a little looser – that way there are those wonderful crevices for the icing to soak into.  Frost while the buns are warm.

I refrigerate leftovers because of the butter-cream cheese icing.  If serving from the refrigerator, microwave them for 22 to 25 seconds (depending on the strength of your microwave).

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 247mgCarbohydrates: 55gFiber: 2gSugar: 28gProtein: 6g

Nutrition Values are Approximate

© SusanB
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Holiday Recipes Tagged With: cinnamon rolls, homemade cinnamon rolls, yummy rolls

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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