If you like coffee, you are going to love these. The only thing that would make it better is to drink it with a cup of coffee.
COFFEE ROLLS
(makes 12 large)
Dough Ingredients:
*1/8 – 1/4 cup instant espresso powder (or instant coffee)
*2 cups hot whole milk (190 degrees)
*2 1/4 teaspoon active dry yeast
*1 large egg, beaten
*2 tablespoons granulated sugar
*1/2 teaspoon salt
*6 tablespoon butter, melted
*5 cups all-purpose flour
Filling Ingredients:
*1/2 cup butter
*1 cup light brown sugar
*1 tablespoon instant expresso powder (or instant coffee)
*1 tablespoon unsweetened cocoa
*1 cup walnuts or pecans, chopped (optional)
Icing Ingredients:
*3 tablespoons instant expresso powder (if you don’t want granules, then use strong coffee)
*1 (4 ounce) package cream cheese, softened
*1/4 cup butter, softened
*1 cup powdered sugar
*1-3 tablespoons heavy cream
Filling Directions:
~In a small pan over medium heat, melt butter.
~Stir in brown sugar, cocoa, and espresso powder until well combined.
~Remove from heat and allow to cool, stirring mixture every 5 minutes until cool.
Roll Directions:
~In a large mixing bowl, combine espresso powder, and hot milk and stir until mixed.
~Allow to cool to 95 degrees (warm to the touch).
~Stir in yeast, egg, white sugar, salt, butter and 4 cups of flour.
~Knead mixture until mixture is smooth and elastic (add remaining flour only if dough is to stick).
~Put dough on a clean surface and form a ball with it.
~Place in a greased bowl, and cover.
~Allow to rise until double (1 1/2 – 2 hours).
~Press air out of dough and reshape into a ball.
~Place in a plastic bag or bowl with a tight cover and refrigerate over night (optional).
~Place dough on clean surface (only dust with flour if needed to stop sticking).
~Roll dough into a 12×18 inch rectangle.
~Spread cooled filling over the dough to all but one edge about 1/2 in from one edge(lengthwise).
~Sprinkle walnuts/pecans evenly over the brown sugar mixture.
~Roll up dough tightly, starting lengthwise.
~Bush a little water over edge that doesn’t have filling on it.
~Seal the seam, and tuck in ends.
~Grease a 9×13 inch baking pan.
~Cut log into 12 equal pieces.
~Place into prepared pan.
~Cover and allow to rise for 1 1/2 – 2 hours.
~Preheat oven to 375 degrees.
~Bake for 25-30 minutes, or until edges are a golden brown (200 degrees internally).
~Remove from oven and allow to cool for 15-20 minutes before icing.
Icing Directions:
~Cream cream cheese and butter together until well combined.
~Stir in powdered sugar and expresso powder.
~Stir in heavy cream until you get the consistency to you want (start with 1 tablespoon).
~Place dollops of icing on each roll.