Coffee Filling

Would happily take a nap on the pillowy rolls. 😌 COFFEE CINNAMON ROLLS ☕🤎  Dough 1 cup whole milk 1/4 cup sugar, divided 2 1/4 tsp active dry yeast 2 tsp instant coffee 4 cups all-purpose flour 1 tsp salt 2 large eggs 6 Tbsp unsalted butter, softened   Coffee Filling 6 Tbsp unsalted butter, softened 3/4 cup brown sugar 1 tsp cinnamon 1 Tbsp instant coffee (dissolved in 2 tsp water)   1/2 cup heavy cream   Brown Butter Mascarpone Icing 4 Tbsp unsalted butter, browned 6 oz mascarpone cheese 1 cup icing sugar 2 Tbsp heavy cream 1 tsp vanilla 1/4 tsp salt   DOUGH 1. Warm the milk in the microwave or on the stove until warm to the touch. Stir in 1 Tbsp sugar and active dry yeast. Cover loosely with kitchen towel and set aside for 5 to 10 minutes. 2. In the bowl of a stand mixer with the hook attachment, combine flour, remaining sugar and salt. Add the proofed yeast mixture, instant coffee and beaten eggs. Once the dough comes together, add the butter in gradually and continue to work the dough on medium for another 5 to 8 minutes until smooth, has pulled away from the sides of the bowl and passes the windowpane test. Transfer to a large clean bowl, cover with plastic wrap and set in a warm place to rise and double in size, about 60 minutes. FILLING 1. In a bowl, cream together butter, brown sugar, cinnamon and instant coffee mix. ASSEMBLE 1. Degass the dough but punching it down then transfer onto lightly floured surface, lightly flour your rolling pin and roll out to about 1/8-inch thick rectangle, about 16 x 14 inches. 2. Spread filling in one even layer. Use a pizza cutter to slice 1 1/4-inch thick strips. Roll each strip into a spiral and place in a buttered and lined 9x13 baking pan. Cover with plastic wrap or kitchen towel and set aside for about 30 minutes to double in size again. 3. Preheat oven to 350°F. 4. Pour 1/2 cup heavy cream into the gaps and bake for 30 to 40 minutes until golden brown and bubbly. ICING 1. Whip room temp butter and cream cheese until smooth, scraping down t

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Warm the milk in the microwave or on the stove until warm to the touch. Stir in 1 Tbsp sugar and active dry yeast. Cover loosely with kitchen towel and set aside for 5 to 10 minutes.

Step 2

2. In the bowl of a stand mixer with the hook attachment, combine flour, remaining sugar and salt. Add the proofed yeast mixture, instant coffee and beaten eggs. Once the dough comes together, add the butter in gradually and continue to work the dough on medium for another 5 to 8 minutes until smooth, has pulled away from the sides of the bowl and passes the windowpane test. Transfer to a large clean bowl, cover with plastic wrap and set in a warm place to rise and double in size, about 60 minutes.

Step 3

1. In a bowl, cream together butter, brown sugar, cinnamon and instant coffee mix.

Step 4

1. Degass the dough but punching it down then transfer onto lightly floured surface, lightly flour your rolling pin and roll out to about 1/8-inch thick rectangle, about 16 x 14 inches.

Step 5

2. Spread filling in one even layer. Use a pizza cutter to slice 1 1/4-inch thick strips. Roll each strip into a spiral and place in a buttered and lined 9x13 baking pan. Cover with plastic wrap or kitchen towel and set aside for about 30 minutes to double in size again.

Step 6

3. Preheat oven to 350°F.

Step 7

4. Pour 1/2 cup heavy cream into the gaps and bake for 30 to 40 minutes until golden brown and bubbly.

Step 8

1. Whip room temp butter and cream cheese until smooth, scraping down the sides as necessary. Add icing sugar, cream, vanilla and salt and beat for 1 minute on medium-high speed.

Step 9

2. Spread the cream cheese icing over top and enjoy!

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