Coffee-Glazed Cinnamon Rolls

From Cooking Light's 1991 Annual Cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work.

• Ready In: 45 mins
• Serves: 24

Ingredients

• 2 (1/4ounce) packages dry yeast
• 1 1⁄4 cups warm water (105-115 degrees)
• 2  eggs
• 1⁄3 cup instant nonfat dry milk powder
• 2  tablespoons reduced-calorie margarine, melted
• 2  tablespoons sugar
• 1⁄2 teaspoon salt
• 4 1⁄4 cups all-purpose flour, plus
• 2  tablespoons all-purpose flour, divided
•  vegetable oil cooking spray
• 1  tablespoon all-purpose flour
• 2  tablespoons reduced-calorie margarine, melted
• 1⁄4 cup  firmly packed brown sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon instant coffee granules
• 2  tablespoons boiling water
• 2⁄3 cup  sifted powdered sugar

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add eggs, milk powder, 2 TBL margarine, 2 TBL sugar, salt, and 2 ¼ c flour; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 2 cups plus 2 TBL of flour to make a soft dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate 2 hours.
2. 2) Punch dough down; sprinkle 1 TBL flour evenly over work surface. Turn dough out onto floured surface and roll to an 18-inch square. Brush dough with remaining melted margarine. Combine brown sugar and cinnamon; sprinkle over dough.
3. 3) Roll up dough, jellyroll fashion, starting with long side; pinch seam to seal. Cut roll into 24 slices. Place slices, cut side down in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden.