Recipe Door County Coffee TurnoversRecipe Door County Coffee Turnovers

Door County Coffee Turnovers

By: Rachel - Wales, WI - Recipe Contest 2015

It's a great fall treat! The coffee taste with some gooey surprise inside!

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


  • 1 1/2 teaspoons active dry yeast
  • 1 cup of warm water
  • 3/4 cup warm milk
  • 3 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1 1/4 teaspoons salt
  • 5 1/2 cups of flour
  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 4 teaspoons of Door County Coffee's "Chai Tea Latte, Spiced Chai"
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 2-3 tablespoons milk
  • 2 teaspoons of Door County's " Chai Tea Latte, Spiced Chai"
  • 1/2 teaspoons 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 13x9-inch baking pan. Cover and let rise until doubled, about 30 minutes

5. Preheat oven to 350° 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

Yield: 1 dozen