3 1/2 cups flour
1/2 cup sugar
1 packet rapid rise yeast
1/4 cup dry milk powder
4 tbps butter (melted)
1/4 cup cream
¾ cup strong coffee
2 large egg yolks
½ tsp salt
In the bowl of a stand mixer fitted with a dough hook add first 4 ingredients, stir to combine.
Combine butter, cream and coffee, heat to between 120 and 125 degrees.
Add liquid to the mixer and stir until incorporated.
Add the egg yolk and salt, mix on medium high speed until dough comes together.
Place the dough in a lightly oiled large bowl, cover with plastic wrap and allow to sit in a warm room until doubled in size (1 ½ to 2 hours).
1/2 cup butter, softened
½ cup sugar
½ cup dark brown sugar
2 tbps cinnamon
Mix ingredients together.
8oz cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar
¼ cup strong coffee
Beat butter and cream cheese until well combined and fluffy.
Add powdered sugar, mix until combined.
Add the coffee and mix until light and fluffy.
Combine & Bake
On a lightly floured surface roll out the dough to an approximately 12 inch by 16 inch rectangle.
Spread the cinnamon-sugar butter evenly over the dough.
Cut the dough in half, lengthwise. Starting at the long end, roll each half into a tight log.
Cut each log into 1-inch rolls, place cut side up in a tightly into a bundt pan that has been sprayed with cooking spray.
Cover and allow to rise until doubled (~45 minutes).
Heat oven to 350. Bake until golden brown, about 22-25 minutes.
Spread frosting on rolls prior to serving.