Maple Coffee Cinnamon Buns
1/2 cup (125 mL) butter, softened and divided
1/2 cup (125 mL) maple syrup
1/2 cup (125 mL) packed brown sugar, divided
1 lb (500 g) pizza dough
1/2 tsp (2 mL) ground cinnamon
1/4 cup (60 mL) finely ground Melitta® 100% Colombian Whole Bean Coffee
1/4 cup (60 mL) butter, softened
2 cups (500 mL) icing sugar, sifted
1 tsp (5 mL) vanilla extract
Cinnamon Buns: Preheat oven to 375˚F (190˚C). Generously grease 13- x 9-inch (3.5 L) baking pan with 2 tbsp (30 mL) butter. Drizzle maple syrup all over top; sprinkle with 2 tbsp (30 mL) brown sugar. Set aside.
Transfer pizza dough to lightly floured work surface. Roll out dough into 15- x 11-inch (38 x 28 cm) rectangle about 1/4-inch (5 mm) thick. Spread remaining butter over dough. Sprinkle with remaining brown sugar and cinnamon.
Starting from one long end, roll up tightly into log shape; pinch ends to seal seams. Cut into 12 slices.
Arrange buns in single layer in pan. Cover with plastic wrap and let stand for about 45 minutes until doubled in size. Remove plastic wrap.
Bake for 25 to 30 minutes or until golden brown and bubbling. Let cool for 5 minutes; invert onto serving plate.
Coffee Icing: Meanwhile, brew ground coffee with 1/4 cup (60 mL) boiling water using the pour over method. Let cool completely.
Using electric mixer, beat together butter, icing sugar, coffee and vanilla on low speed until blended and smooth. Icing should be thick enough to coat back of spoon but runny enough to drizzle.
Drizzle icing over warm buns.
Tip: Add 1/2 cup (125 mL) chopped toasted pecans or walnuts to brown sugar and cinnamon filling if desired.