Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)3/4 cup warm whole milk (110° to 115°)1/2 cup warm buttermilk (110° to 115°)3 tablespoons sugar2 tablespoons butter, softened1-1/4 teaspoons salt5-1/2 to 6 cups all-purpose flourFILLING:1/4 cup butter, melted1 cup packed brown sugar4 teaspoons instant coffee granules2 teaspoons ground cinnamonICING:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened1 to 2 tablespoons whole milk2 teaspoons instant cappuccino mix, optional1/2 teaspoon vanilla extract
Preparation
In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm.
