Latte Espresso Rolls

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  • 2 packages crusty loaf French bread dough
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons instant coffee


  • 1 stick butter, softened
  • 3 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 4 teaspoons instant cappuccino-flavored coffee mix


  1. Rolls: Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap. Place wrapped dough in the refrigerator and let rest for at least 2 hours.
  2. Heat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans.
  3. In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside.
  4. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten. Roll dough into an 8 x 14-inch rectangle. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture. Starting with the long edge, roll dough like a jelly roll. Cut into 12 pieces and divide between the 2 prepared cake pans.
  5. Bake for 25 to 30 minutes until golden brown.
  6. Allow to cool for 10 minutes before spreading with icing.
  7. Icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted confectioners' sugar adding the sugar 1 cup at a time. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls.