Coffee Rolls

 If you like coffee, you are going to love these.   The only thing that would make it better is to drink it with a cup of coffee.

COFFEE ROLLS

(makes 12 large)

Dough Ingredients:

*1/8 - 1/4 cup instant espresso powder (or instant coffee)

*2 cups hot whole milk (190 degrees)

*2 1/4 teaspoon active dry yeast

*1 large egg, beaten

*2 tablespoons granulated sugar

*1/2 teaspoon salt

*6 tablespoon butter, melted 

*5 cups all-purpose flour

Filling Ingredients:

*1/2 cup butter

*1 cup light brown sugar

*1 tablespoon instant expresso powder (or instant coffee)

*1 tablespoon unsweetened cocoa

*1 cup walnuts or pecans, chopped (optional)

Icing Ingredients:

*3 tablespoons instant expresso powder (if you don't want granules, then use strong coffee)

*1 (4 ounce) package cream cheese, softened 

*1/4 cup butter, softened 

*1 cup powdered sugar

*1-3 tablespoons heavy cream

Filling Directions:

~In a small pan over medium heat, melt butter.

~Stir in brown sugar, cocoa, and espresso powder until well combined.

~Remove from heat and allow to cool, stirring mixture every 5 minutes until cool.

Roll Directions:

~In a large mixing bowl, combine espresso powder, and hot milk and stir until mixed.

~Allow to cool to 95 degrees (warm to the touch).

~Stir in yeast, egg, white sugar, salt, butter and 4 cups of flour.

~Knead mixture until mixture is smooth and elastic (add remaining flour only if dough is to stick).

~Put dough on a clean surface and form a ball with it.

~Place in a greased bowl, and cover.

~Allow to rise until double (1 1/2 - 2 hours).

~Press air out of dough and reshape into a ball.

~Place in a plastic bag or bowl with a tight cover and refrigerate over night (optional).

~Place dough on clean surface (only dust with flour if needed to stop sticking).

~Roll dough into a 12x18 inch rectangle.

~Spread cooled filling over the dough to all but one edge about 1/2 in from one edge(lengthwise).

~Sprinkle walnuts/pecans evenly over the brown sugar mixture.

~Roll up dough tightly, starting lengthwise.

~Bush a little water over edge that doesn't have filling on it.

~Seal the seam, and tuck in ends.

~Grease a 9x13 inch baking pan.

~Cut log into 12 equal pieces.

~Place into prepared pan.

~Cover and allow to rise for 1 - 2 hours (or until double in size)

~Preheat oven to 375 degrees.

~Bake for 25-30 minutes, or until edges are a golden brown (200 degrees internally).

~Remove from oven and allow to cool for 15-20 minutes before icing.

Icing Directions:

~Cream cream cheese and butter together until well combined.

~Stir in powdered sugar and expresso powder.

~Stir in heavy cream until you get the consistency to you want (start with 1 tablespoon).

~Place dollops of icing on each roll.