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Nutty Irishman Latte Rolls

These look like your normal cinnamon roll but are full of wonder hazelnut and Irish cream flavors.

Nutty Irishman Latte Rolls

Nutty Irishman Latte Rolls

difficulty

Advanced

Yield

24 rolls

Prep Time

0:50

Bake Time

25 to 30 minutes

Rise Time

about 1-1/2 hours

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  • difficulty

    Advanced

  • Yield

    24 rolls

  • Prep Time

    0:50

  • Bake Time

    25 to 30 minutes

  • Rise Time

    about 1-1/2 hours

Ingredients

  • Rolls:
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/2 cup warm water (100° to 110°F)
  • 1 cup milk
  • 1/2 cup butter OR margarine
  • 2/3 cup sugar
  • 6 to 7 cups all-purpose flour
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 cup mashed potatoes (about 2 medium potatoes)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pure vanilla extract
  • Filling:
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons Irish cream beverage flavoring
  • 2 tablespoons hazelnut beverage flavoring
  • 1 cup chopped hazelnuts, toasted
  • 1/4 cup butter OR margarine, softened
  • Icing:
  • 3 cups powdered sugar
  • 6 tablespoons butter OR margarine, softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Irish cream beverage flavoring
  • 1 tablespoon hazelnut beverage flavoring
  • 1 tablespoon strong coffee
  • 1 to 2 tablespoons milk

Directions

  1. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Heat milk, butter and sugar until warm (100° to 110°F) but butter won't all melt. Pour into large mixer bowl with yeast mixture and 2 cups flour; beat for 2 minutes. Add eggs, buttermilk, mashed potatoes, salt, vanilla and 1 cup flour. Beat for 2 minutes. Gradually add flour until a soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to coat. Cover.
  2. Let rise in a warm, draft-free area about 1 hour, until doubled in size. Punch dough down; divide in half.
  3. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugars, beverage flavorings and hazelnuts; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled.
  4. Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
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Nutty Irishman Latte Rolls

  • Difficulty: Advanced
  • Yield: 24 rolls
  • Prep Time: 0:50
  • Bake Time: 25 to 30 minutes
  • Rise Time: about 1-1/2 hours

Ingredients

  • Rolls:
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/2 cup warm water (100° to 110°F)
  • 1 cup milk
  • 1/2 cup butter OR margarine
  • 2/3 cup sugar
  • 6 to 7 cups all-purpose flour
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 cup mashed potatoes (about 2 medium potatoes)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pure vanilla extract
  • Filling:
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons Irish cream beverage flavoring
  • 2 tablespoons hazelnut beverage flavoring
  • 1 cup chopped hazelnuts toasted
  • 1/4 cup butter OR margarine softened
  • Icing:
  • 3 cups powdered sugar
  • 6 tablespoons butter OR margarine softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Irish cream beverage flavoring
  • 1 tablespoon hazelnut beverage flavoring
  • 1 tablespoon strong coffee
  • 1 to 2 tablespoons milk

Directions

  • Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Heat milk, butter and sugar until warm (100° to 110°F) but butter won't all melt. Pour into large mixer bowl with yeast mixture and 2 cups flour; beat for 2 minutes. Add eggs, buttermilk, mashed potatoes, salt, vanilla and 1 cup flour. Beat for 2 minutes. Gradually add flour until a soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to coat. Cover.
  • Let rise in a warm, draft-free area about 1 hour, until doubled in size. Punch dough down; divide in half.
  • Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugars, beverage flavorings and hazelnuts; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled.
  • Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.