Cinna Bun Latte Recipes

CINNAMON BUN LATTE

Steps:

• Empty 2 Java House ® Dual-Use Liquid Coffee Pods into a wide, shallow mug. Add the water and simple syrup.
• Warm milk in a medium saucepan or in the microwave. Use a whisk or a milk frother to froth the milk until it has doubled in volume.
• Pour the milk into the coffee, using a spoon to hold back the milk foam. Pour as much milk as you'd like into the coffee, then spoon any foam onto the top. Sprinkle with cinnamon and sip immediately!

HOME

Steps:

• Put all the ingredients in a jug or milk pitcher and use a milk frother to mix. Finally pour into a mug, top with a little extra caramel syrup and sprinkle with some cinnamon. Enjoy.

CINNAMON LATTE ROLLS

Steps:

• 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 at least 2 hours.
• Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans.
• In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside. 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 by 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. Bake 25 to 30 minutes until golden brown. Allow to cool 10 minutes before spreading with icing.
• 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. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls.

CINNAMON BUN LATTE

Steps:

• Bring all ingredients, except coffee, to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
• Stir in coffee with wire whisk until frothy. Pour into mugs. Top with whipped cream and sprinkle with additional cinnamon, if desired. Serve immediately.

CINNAMON ROLL LATTE

Steps:

• Combine the espresso with the agave in a latte mug. Froth the oat milk with the cinnamon and place in the mug.
• Top with whipped cream and cardamom.

CINNAMON LATTE

Steps:

• In a large pan, mix the cinnamon and sugar with a bit of milk.
• Add the rest of the milk and bring to a boil.
• Just as the mixture comes to a boil, take it off the heat.
• Split your hot coffee between 4 mugs.
• Pour in the milk and serve immediately.
• Another variation is to leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.

CINNAMON ROLL LATTE

Steps:

• Combine ingredients in a 12 oz cup.
• Mix well.

OVERNIGHT CARAMEL LATTE CINNAMON ROLLS

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Roll out bread dough on lightly floured surface into 16x8-inch rectangle.
• Mix 2 Tbsp. half-and-half, and 1 Tbsp. each coffee and cinnamon in medium bowl until blended. Add sugar and butter; mix well. Spread onto dough.
• Roll up, starting at one long side. Pinch seams together to secure. Cut crosswise into 16 slices; place, cut sides up, in prepared pan. Cover.
• Refrigerate 8 hours.
• Remove rolls from refrigerator; let stand at room temperature 45 min. to 1 hour or until doubled in size.
• Heat oven to 350°F. Bake rolls, uncovered, 20 to 25 min. or until golden brown. Cool 10 min.
• Meanwhile, microwave caramels with remaining half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Remove rolls from pan to wire rack. Place wire rack on baking sheet. Drizzle caramel sauce over rolls; sprinkle with nuts. Serve warm.

PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously butter 2 cast-iron skillets or disposable foil cake pans.
• In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
• Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
• Spread the mixture onto the rolled dough.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
• Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• Preheat the oven to 350˚F (180˚C).
• To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
• Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!