INGREDIENTS:
For The Dough:
- 1 cup warm milk
- 2 ¼ teaspoon active dry yeast
- 1 tablespoon brown sugar
- 4 tablespoon butter, softened
- 3 eggs
- 3 ¾ cup all-purpose flour
- ½ teaspoon kosher salt
For The Filling:
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- 2 tablespoons brewed Botticelli Organic Morning Blend Ground Coffee
- 6 tablespoons butter, softened
- ½ cup mini chocolate chips, semi-sweet or dark
For The Glaze:
- 4 tablespoons butter, softened
- 6 ounces cream cheese, softened
- ¼ cup maple syrup
- 2 tablespoons brewed Botticelli Organic Morning Blend Ground Coffee
- 2 cups powdered sugar, sifted
PREPARATION:
- Add the warm milk, yeast and brown sugar to the bowl of a stand mixer fitted with a dough hook. Whisk to combine and let sit until bubbly, 5-10 minutes. Add the butter, eggs, flour, and salt. Mix on low until the flour is completely incorporated and the dough is smooth but slightly sticking to the sides of the bowl. Transfer the dough to a buttered bowl, cover and let sit in a warm spot for 1 hour or until doubled in size.
- While the dough is rising, mix the filling. Add the brown sugar, sugar, cinnamon, and coffee to a medium bowl. Mix thoroughly and set aside. Generously butter a 12 cup muffin pan.
- Onto a lightly floured surface, roll the dough out into a large rectangle, about 12 x 18 inches. Spread the butter evenly over the dough, leaving about ½ inch on the long edge without any filling. Spread on the sugar mixture and sprinkle on the chocolate chips. Starting with the long edge that has filling, roll the dough into a tight log. Cut the log into 12 rolls and place each one in the prepared muffin pan. Cover and let rise for 15-20 minutes.
- Preheat the oven to 350° F. Bake the cinnamon rolls for 25 to 30 minutes, or until golden brown.
- While the cinnamon rolls are baking, add the butter to a pot over medium heat. Cook the butter, stirring gently, until it is foamy, golden brown and smells nutty and aromatic. About 2-3 minutes. Remove from the heat. In a medium bowl, whisk together the cream cheese and maple syrup. Whisk in the browned butter and coffee followed by the powdered sugar. Spread the icing over the warm cinnamon rolls and enjoy!