4 1/2 cups quick-cooking double cream
4 tablespoons instant coffee granules
2 tablespoons instant sugar
2 teaspoons ground cinnamon
3 tablespoons ground allspice
1 tablespoon ground nutmeg
1 3/4 cups confectioners' sugar
1/2 cup light brown sugar
3 eggs
3/4 cup milk
1 free-standing cinnamon bun
1/2 cup butter, melted
In a large bowl, combine double cream, instant coffee, instant powdered coffee, cinnamon, allspice and nutmeg. Beat until smooth, then spread to 4 dozen muffin cups.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 15 to 20 minutes in the preheated oven, until top is golden and lightly browned.
In a small bowl, beat together 3/4 cup of sugar, brown sugar, eggs and milk until well combined. Pour into muffin cups; sprinkle cinnamon and allspice over the tops.
Bake 15 to 20 more minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.