Best 6 Coffee Time Rolls Recipes

COFFEE TIME ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., 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 a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes., In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls. , Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm.

COFFEE CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
• Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.
• Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.
• Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
• Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.
• While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
• Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.
• Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

4-MINUTE MUG CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Make the dough: In a medium bowl, whisk together the egg, vanilla, sugar, and milk until combined. Add the pancake mix and stir with a rubber spatula until mostly incorporated.
• Turn the dough out onto a lightly floured surface and knead briefly until mostly smooth. Roll the dough out to an 8 x 6-inch rectangle.
• Spread the filling over the dough. Starting with a long edge, tightly roll the dough into a log. Cut in half crosswise.
• Grease 2 12-ounce mugs with nonstick spray. Place 1 cinnamon roll in each mug with the cut side facing up. Spoon 1 teaspoon of water into each mug. Working 1 at a time, microwave the cinnamon rolls on medium power for 1 minute and 45 seconds. Let cool for 1 minute.
• Make the icing: In a small bowl, stir together the powdered sugar and milk until smooth.
• Drizzle the icing over the cinnamon rolls before serving.
• Enjoy!

40-MINUTE DINNER ROLLS

Steps:

• Mix water and yeast together in a large bowl. Let sit for 5 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.
• Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.
• Bake in the preheated oven until golden brown, 8 to 12 minutes.

EASY MORNING COFFEE ROLLS

Steps:

• Spray a 12-cup muffin pan with vegetable cooking spray. Set aside. In a small bowl, sprinkle yeast over warm milk. Let stand until foamy, about 5-10 minutes.
• In a large bowl, combine flour, sugar, and salt. Mix well.
• Stir yeast mixture, oil, and egg into flour mixture until a dough forms.
• To prepare filling, in a medium bowl, combine brown sugar, pecans, and cinnamon. Mix well.
• On a lightly floured surface, knead dough for 5 minutes. Divide dough in half. Roll each half to a 12x9-inch rectangle.
• Sprinkle each rectangle with half of the filling, leaving a 1/2-inch border. Lightly press filling into dough. Starting with a short side, roll up dough, jelly-roll style. Cut each piece into 6 rolls. Place rolls in prepared pan. Cover; let rise until doubled, about 1 hour.
• Preheat oven to 425°F Bake until golden, about 15 minutes. Place on a wire rack and cool slightly. Serve warm.

COFFEE-GLAZED CINNAMON ROLLS

Steps:

• 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 ¼ 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) 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) 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.