Latte Espresso Rolls

2 packages crusty loaf French bread dough
1/4 cup butter, softened
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
2 teaspoons instant coffee

Icing:
1 stick butter, softened
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/4 cup milk
4 teaspoons instant cappuccino-flavored coffee mix

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.

Heat 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 x 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 confectioners' 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.