Coffee-Glazed Cinnamon Rolls |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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From Cooking Light's 1991 Annual Cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work. Ingredients:
2 (1/4 ounce) packages dry yeast |
1 1/4 cups warm water (105-115 degrees) |
2 eggs |
1/3 cup instant nonfat dry milk powder |
2 tablespoons reduced-calorie margarine, melted |
2 tablespoons sugar |
1/2 teaspoon salt |
4 1/4 cups all-purpose flour, plus |
2 tablespoons all-purpose flour, divided |
vegetable oil cooking spray |
1 tablespoon all-purpose flour |
2 tablespoons reduced-calorie margarine, melted |
1/4 cup firmly packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon instant coffee granules |
2 tablespoons boiling water |
2/3 cup sifted powdered sugar |
Directions:
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add eggs, milk powder, 2 TBL margarine, 2 TBL sugar, salt, and 2 1/4 c flour; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 2 cups plus 2 TBL of flour to make a soft dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate 2 hours.
2. 2) Punch dough down; sprinkle 1 TBL flour evenly over work surface. Turn dough out onto floured surface and roll to an 18-inch square. Brush dough with remaining melted margarine. Combine brown sugar and cinnamon; sprinkle over dough.
3. 3) Roll up dough, jellyroll fashion, starting with long side; pinch seam to seal. Cut roll into 24 slices. Place slices, cut side down in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden.
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