Here's a delicious recipe for cinnamon rolls with a coffee twist. These 1936 Cinnamon & Spices coffee-infused cinnamon rolls are perfect for coffee lovers.

Ingredients:

For the dough:

2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm milk (about 110°F or 43°C)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 tablespoons 1936 Torrefacto Cinnamon & Spices instant coffee granules (adjust to taste)
2 large eggs
4 cups all-purpose flour
1 teaspoon salt
For the filling:

1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1-2 tablespoons 1936 Torrefacto Cinnamon & Spices nstant coffee granules (adjust to taste)
For the coffee glaze:

1 cup powdered sugar
1-2 tablespoons brewed coffee (made from 1936 Torrefacto Cinnamon & Spices instant coffee granules)
1/2 teaspoon vanilla extract
Instructions:

Activate the Yeast: In a small bowl, dissolve the yeast in the warm milk. Add a pinch of sugar and let it sit for about 5-10 minutes until it becomes frothy.

Prepare the Dough: In a large mixing bowl, combine the melted butter, granulated sugar, 1936 Cinnamon & Spices instant coffee, and eggs. Mix well. Then, add the yeast mixture and mix again.

Add Flour and Salt: Gradually add the flour and salt to the wet ingredients, mixing until a dough forms.

Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Make the Filling: While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, ground cinnamon, and instant coffee granules in a bowl.

Roll Out the Dough: Once the dough has risen, punch it down and roll it out into a 16x21-inch rectangle on a floured surface.

Spread the Filling: Spread the prepared filling evenly over the dough, leaving a small border around the edges.

Roll and Cut: Starting with the long side, roll up the dough into a log. Cut the log into 12 equal slices.

Second Rise: Place the cinnamon rolls in a greased 9x13-inch baking pan. Cover them with a kitchen towel and let them rise for another 30 minutes.

Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown.

Make the Coffee Glaze: While the rolls are baking, prepare the glaze by mixing powdered sugar, brewed 1936 Torrefacto Cinnamon & Spices instant coffee , and vanilla extract in a small bowl. Adjust the thickness of the glaze by adding more coffee or powdered sugar as needed.

Glaze the Cinnamon Rolls: Once the cinnamon rolls are out of the oven, let them cool for a few minutes, then drizzle the coffee glaze over them.

Serve: Enjoy your coffee-infused cinnamon rolls while they're still warm.

These coffee cinnamon rolls are perfect for breakfast or as a sweet treat with your favorite cup of coffee. Enjoy!