Cappuccino Cinnamon Rolls

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup warm buttermilk (110u0b0 to 115u0b0)
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 4 teaspoons instant coffee granules
• 2 teaspoons ground cinnamon
• 1-1/2 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1 to 2 tablespoons whole milk
• 2 teaspoons instant cappuccino mix, optional
• 1/2 teaspoon vanilla extract

1. In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased
5. . Cover and let rise until doubled, about 30 minutes.
6. Preheat oven to 350u0b0. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm.

active dry yeast, warm water, milk, warm buttermilk, sugar, butter, salt, allpurpose, butter, brown sugar, coffee granules, ground cinnamon, sugar, butter, milk, cappuccino mix, vanilla

Taken from www.tasteofhome.com/recipes/cappuccino-cinnamon-rolls/ (may not work)