Cinnamon Rolls with Creamy Vanilla Coffee Icing
Serves: 16 rolls, 2 8x8 pans
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
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!
Recipe by Faithful Provisions at