Cinnamon rolls are already a delicious treat, but add some Coffee Syrup to the filling and frosting and you get sweet perfection!
- 2 1/2 tsp instant or bread machine yeast
- 1 cup whole milk
- 1/3 cup sugar
- 4 Tbsp unsalted butter (softened)
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
- 4 Tbsp butter, softened - rub onto bottom of 9x13" pan
- 1 cup dark brown sugar, packed
- 3 Tbsp cinnamon
- 1/2 cup butter
- 1 Tbsp Coffee Syrup
Coffee Cream Cheese Icing
- 2 oz cream cheese, softened
- 6 Tbsp butter, softened
- 2 Tbsp Coffee Syrup
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- In a 4-cup measuring cup, combine milk, butter, sugar and salt. Microwave on high for one minute, or until warm (about 100° F). Whisk in the eggs.
- Put flour and instant yeast in stand mixer fitted with the paddle attachment.
- Add milk mixture and mix on low. Scrape down bowl occasionally, until dough forms a soft mass and pulls away from the sides of the bowl, about 5-6 minutes.
- Switch to dough hook knead with dough hook on low. If needed, sprinkle in a bit of flour to keep the dough from sticking to the sides of the bowl.
- When dough is smooth, not sticky, and springs back when you press it with your finger, place dough in a large, oiled bowl and cover with plastic wrap. Let rise in a warm place (in off oven or microwave) at room temperature until almost doubled, 45-60 minutes.
- Prepare 9x13 pan by rubbing with 1/4 cup softened butter.
- Make Coffee Butter: in small bowl, stir together butter and Coffee Syrup with a rubber spatula.
- In a medium bowl, combine brown sugar and cinnamon.
- Transfer dough to a floured surface and roll out to about 16" x 20" rectangle.
- Spread coffee butter onto dough with a rubber or offset spatula, then sprinkle with the brown sugar/cinnamon mixture.
- Roll up the dough to form a tight cylinder. Cut the cylinder into 12 rolls (use a sawing motion so as not to smoosh the dough - or you can even use a piece of dental floss!) A good technique for equal rolls - cut cylinder in half, then half again, then cut each quarter into three equal pieces. Place in the prepared pan.
- Cover with a tea towel and let rise in a warm place until almost doubled, 45-60 minutes.
BAKING AND ICING
- When rolls are nearly done rising, preheat the oven to 350° F.
- Bake for 15-17 minutes, or until lightly browned on top.
- While buns are cooling, make icing. Mix cream cheese, butter, confectioners' sugar, Coffee Syrup, vanilla, and salt with a mixer until smooth.
- Spread frosting over warm (not hot) rolls.
This recipe was created from a combination of various recipes with my own tweaks - but for great tips on preparing dough, proofing, etc - check out the Cinnabon Cinnamon Rolls copycat Recipe from Jo Cooks.