Cappuccino Cinnamon Rolls
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The perfect roll to enjoy with your morning coffee.

Category Breads and Rolls Serves 12 rolls
Cooking Time 02:33 Kid Friendly Yes
Cappuccino Cinnamon Rolls
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The perfect roll to enjoy with your morning coffee.

Category Breads and Rolls
Serves 12 rolls
Cooking Time 02:33
Kid Friendly Yes
1/2 cup potato water OR water
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1/2 cup sour cream
3/4 cup mashed potatoes
3 eggs
1/2 cup sugar
1-1/2 teaspoons salt
4 to 5 cups all-purpose flour
1/4 cup butter OR margarine, melted
3/4 cup brown sugar
4 teaspoons instant coffee
2 teaspoons ground cinnamon
1-1/2 cups powdered sugar
2 tablespoons butter OR margarine, softened
2 teaspoons cappuccino mix
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk

Heat potato water until warm (100º to 110ºF).  Add yeast and allow to rest for 5 minutes. 

Combine sour cream, mashed potatoes, eggs, sugar, salt and yeast mixture in a large mixer bowl.  Gradually stir in enough flour to form a soft dough. 

Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Shape dough into a ball and place in a greased bowl, turning once to cover.  Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour. 

Roll dough into an 18 x 12-inch rectangle.  Brush with butter.  Combine brown sugar, coffee and cinnamon; sprinkle over dough to within 1/2 inch of edges. 

Roll up dough starting with the short end.  Pinch seam to seal.  Cut dough into 12 equal sized rolls.  Place rolls, cut side down, in a greased 9 x 13-inch baking pan.  Cover and let rise until doubled, about 30 to 40 minutes. 

Bake for 25 to 28 minutes or until golden brown, in a preheated 350ºF oven.  Cool pan on wire rack. 

Mix powdered sugar, butter, cappuccino, vanilla and milk in a small bowl until smooth.  Spread over warm rolls. 


Recipe Tip - Use instant mashed potatoes prepared without butter or salt in place of cooking and mashing fresh potatoes.

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