Cinnamon Latte Rolls

1. 1

   Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap.

2. 2

   Place wrapped dough in the refrigerator and let rest at least 2 hours.

3. 3

   Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans.

4. 4

   In a small bowl, combine brown sugar, cinnamon, and instant coffee.

5. 5

   Set aside.

6. 6

   On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten.

7. 7

   Roll dough into an 8 by 14-inch rectangle.

8. 8

   Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture.

9. 9

   Starting with the long edge, roll dough like a jelly roll.

10. 10

    Cut into 12 pieces and divide between the 2 prepared cake pans.

11. 11

    Bake 25 to 30 minutes until golden brown.

12. 12

    Allow to cool 10 minutes before spreading with icing.

13. 13

    For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted powdered sugar adding the sugar 1 cup at a time.

14. 14

    Beat until light and fluffy.

15. 15

    Add remaining ingredients and beat until combined.

16. 16

    Spread or drizzle over cooled rolls.

* Per serving · 4 servings · Values may vary.