Cinnamon Rolls with Creamy Vanilla Coffee Icing

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I absolutely love my Breadmachine Cinnamon Rolls, but I don’t find myself using my bread machine much these days. So, I decided to make a non-bread machine version to share with you. Below is how to make them using a stand mixer or just your hands.  Also, I added a little coffee to the icing to kick it up a bit.  It is a very nice addition!

My daughter asks for these constantly. (Her two favorite things on Christmas morning are these cinnamon rolls and sausage balls.) They freeze really well, and they are great to give as gifts, or most especially, to enjoy with your own family.

My favorite part about these is the icing.  I add a little leftover coffee to the mix and lots of butter to make it really rich. Be generous with the icing, that is the best part.  I literally pour it over the top the minute it comes out of the oven. Did I tell you yet to be generous with the icing?

HOW TO FREEZE CINNAMON ROLLS

I know that people say you can freeze dough and it will still rise, but that has not been my experience with this dough. (It could be because when I tried this, my yeast wasn’t good–I don’t remember proofing it–or because I used 100% whole wheat flour, I’m just not sure. If you’re brave or in an experimental mood and you want to freeze this anyway, let me know how it turns out.) So what I suggest if you want to freeze these is to do it this way:

Follow the directions below. Cook them for only 12 – 15 minutes, so that you are undercooking them. That way, when you reheat them, they won’t be hard. Then let them cool and put them in the freezer. When you are ready to eat them, pull them out of the freezer to thaw for 1-2 hours. Then bake for another 5-10 minutes to finish cooking them and get them warm all the way through. Generously ice them as soon as they come out of the oven.

For a visual step-by-step, see below:

Preheat oven to 325 degrees, and when dough is ready, roll the dough out onto a floured surface in a rectangular shape. Mine was about 12×24 inches.

Top with filling: Spread melted butter over top, then mix brown sugar and cinnamon and sprinkle evenly onto rolled out dough. (Be sure not to mix butter and sugar mixture together first, it clumps.)

Roll dough up lengthwise (see below).

Keep cutting each piece in half until you have 16 pieces total. Place into two greased round pie pans, 8 pieces per pan (with one in the middle).

Sit and let rise for about 15 minutes, then bake in the oven for 20 minutes, or until golden brown.

While in the oven make the icing. Spread the icing over the top immediately after you remove them from the oven.

Cinnamon Rolls with Creamy Vanilla Coffee Icing

 

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Serves: 16 rolls, 2 8x8 pans

Ingredients

For Dough

• 1 cup warm milk (110-125 degrees F)
• 3 tablespoons canola oil
• ½ cup sugar
• 1 package Active Dry Yeast (0.25 ounce packet)
• 1 egg, plus 2 egg whites, beaten
• 4½ to 5 cups flour (may need little more if too wet)
• 1 teaspoon salt

For the Filling:

• 4 tablespoons butter, melted
• 1 cup brown sugar
• 2 tablespoons cinnamon

For the Icing:

• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ⅛-1/4 cup milk (start with less)
• ¼ cup butter, melted
• ⅛ cup brewed coffee
• ⅛ teaspoon Salt

Instructions

For Dough

1. In a stand mixer combine warm milk, canola oil, and sugar. Then add yeast packet. (Do not start mixer yet.
2. Once yeast has begun to to foam a bit (about 5 minutes), add remaining ingredients and gently fold just until mixed.
3. Cover with a tea towel and let it rise for about 20-30 minutes, or until doubled in size.

For Rolls

1. Preheat oven to 325 degrees.
2. Roll the dough out onto a floured surface in a rectangular shape. About 12×24 inches
3. Top with filling: Spread melted butter over top, then sprinkle brown sugar and cinnamon and evenly onto rolled out dough. (Be sure not to mix butter and sugar mixture together first, it clumps.)
4. Gently roll lengthwise (long ways), like a log.
5. Keep cutting each piece in half until you have 16 pieces total.
6. Place into two greased round pie pans, 8 pieces per pan (with one in the middle).
7. Set aside and let rise about 15-20 minutes.
8. Bake in the oven for 20 minutes, or until golden brown.

For Icing:

1. While the rolls are in the oven combine all ingredients for the icing.
2. Immediately after removing from the oven, generously pour the icing over the top of the rolls, covering the entire pan!

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Note: You can store unbaked rolls in the refrigerator overnight for a breakfast meal.

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.