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Mocha Cappuccino Cinnamon Rolls

Mocha Cappuccino Cinnamon Rolls

ingredients

  • Cinnamon Roll Dough:
  • 5 cups all-purpose flour extra for dusting
  • ⅓ cup granulated sugar
  • 2 packets Fleischmann’s® RapidRise® Instant Yeast
  • 1 tsp salt
  • 1 ½ cups water
  • 6 tbsp butter or margarine unsalted
  • 1 egg

  • Filling:
  • ¼ cup butter unsalted
  • 1 cup brown sugar
  • 2 tsp instant coffee
  • 2 tsp Cinnamon
  • ½ tbsp cocoa powder

  • Cappuccino Glaze:
  • 2 tbsp butter unsalted
  • 4 tsp half & half
  • ½ tsp vanilla extract
  • 1 tbsp cappuccino mix
  • 1 cup confectioner's sugar

DIRECTIONS

  1. Combine 2 cups of the flour with the ⅓ cup of granulated sugar. Add in the yeast and salt. Stir until blended.
  2. Heat the butter and water together in a heatproof bowl in 15-second intervals until the water is warm but not hot. 120°F - 130°F.
  3. Add the butter mixture into the flour mixture along with the egg.
  4. Beat for about 2 minutes using an electric mixer.
  5. Add 1 cup of flour, beat for another 2 minutes and then add in the remaining flour.
  6. Place parchment paper on a flat surface, lightly dust with flour, and turn the dough out onto the parchment paper.
  7. Sprinkle the top of the dough with a small amount of flour and knead the dough for about 6 to 8 minutes.
  8. The dough will be ready to rest once the dough springs back after indenting it with your fingers.
  9. Cover with a towel and allow the dough to rest for 10 minutes before rolling it out.
  10. Use a rolling pin and roll the dough out into a 15 x 10-inch rectangle.

    Prepare the Filling:

  11. Melt the ½ cup of unsalted butter and add the brown sugar, instant coffee, 2 tsp cinnamon, and the cocoa powder. Stir to blend well.
  12. Spread the filling on the dough, spreading it out evenly. Don't spread past ½ inch on all sides.
  13. Roll the dough up starting at the long end and pinch the ends of the dough to seal.
  14. Slice the dough into 12 equal slices. (Use unflavored dental floss for easy slicing.)
  15. Place slices into a greased 13"x8" baking dish and cover with a towel.
  16. Allow the dough to rest and rise for 1 hour. The dough will double in size.
  17. Bake in a preheated oven at 350°F for 25 to 30 minutes. (Check for golden-brown tops.)
  18. Allow the cinnamon rolls to cool for at least 20 minutes before glazing.

    To Make Glaze:

  19. Melt the butter and add the half & half, vanilla, and cappuccino mix.
  20. Blend in the confectioner's sugar and mix until it is well blended.
  21. Drizzle over the cinnamon rolls and serve.
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Mocha Cappuccino Cinnamon Rolls

Ingredients

  • Cinnamon Roll Dough:
  • 5 cups all-purpose flour extra for dusting
  • ⅓ cup granulated sugar
  • 2 packets Fleischmann’s® RapidRise® Instant Yeast
  • 1 tsp salt
  • 1 ½ cups water
  • 6 tbsp butter or margarine unsalted
  • 1 egg

  • Filling:
  • ¼ cup butter unsalted
  • 1 cup brown sugar
  • 2 tsp instant coffee
  • 2 tsp Cinnamon
  • ½ tbsp cocoa powder

  • Cappuccino Glaze:
  • 2 tbsp butter unsalted
  • 4 tsp half & half
  • ½ tsp vanilla extract
  • 1 tbsp cappuccino mix
  • 1 cup confectioner's sugar

Directions

  • Combine 2 cups of the flour with the ⅓ cup of granulated sugar. Add in the yeast and salt. Stir until blended.
  • Heat the butter and water together in a heatproof bowl in 15-second intervals until the water is warm but not hot. 120°F - 130°F.
  • Add the butter mixture into the flour mixture along with the egg.
  • Beat for about 2 minutes using an electric mixer.
  • Add 1 cup of flour, beat for another 2 minutes and then add in the remaining flour.
  • Place parchment paper on a flat surface, lightly dust with flour, and turn the dough out onto the parchment paper.
  • Sprinkle the top of the dough with a small amount of flour and knead the dough for about 6 to 8 minutes.
  • The dough will be ready to rest once the dough springs back after indenting it with your fingers.
  • Cover with a towel and allow the dough to rest for 10 minutes before rolling it out.
  • Use a rolling pin and roll the dough out into a 15 x 10-inch rectangle.

    Prepare the Filling:

  • Melt the ½ cup of unsalted butter and add the brown sugar, instant coffee, 2 tsp cinnamon, and the cocoa powder. Stir to blend well.
  • Spread the filling on the dough, spreading it out evenly. Don't spread past ½ inch on all sides.
  • Roll the dough up starting at the long end and pinch the ends of the dough to seal.
  • Slice the dough into 12 equal slices. (Use unflavored dental floss for easy slicing.)
  • Place slices into a greased 13"x8" baking dish and cover with a towel.
  • Allow the dough to rest and rise for 1 hour. The dough will double in size.
  • Bake in a preheated oven at 350°F for 25 to 30 minutes. (Check for golden-brown tops.)
  • Allow the cinnamon rolls to cool for at least 20 minutes before glazing.

    To Make Glaze:

  • Melt the butter and add the half & half, vanilla, and cappuccino mix.
  • Blend in the confectioner's sugar and mix until it is well blended.
  • Drizzle over the cinnamon rolls and serve.