Cinnabon Roll Cappuccino Food

CAPPUCCINO CINNAMON ROLLS

Steps:

• 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, about 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.

CINNABON ROLL CAPPUCCINO

Steps:

• Steam and froth milk to 160 degrees. Set aside.
• In small 8 oz. cup, add sauces, syrup and espresso. Stir to mix.
• Add steamed milk. Stir to mix.
• Fold in some froth to make it extra creamy.
• Top with whipped cream and white chocolate curls. Sprinkle lightly with cinnamon.
• ENJOY!

CINNAMON ROLL COCKTAIL

Steps:

• In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved.
• Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm.

CAPPUCCINO CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the 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, about 6-8 minutes.
• Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; turn onto floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2" 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 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
• Bake at 350* for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm.

CINNAMON CAPPUCCINO MIX

Steps:

• Combine all, store in airtight containers. Add 3 Tablespoons to 6 ozs. hot water, stir well.