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Grandma's Cinnamon Rolls
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Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor.
INGREDIENTS
This recipe makes 24 rolls
| Water | 3/4 cup | ||
| Milk | 3/4 cup | ||
| Butter, room temperature | 1/4 cup | ||
| Egg, room temperature | 2 | ||
| Salt | 1+1/2 tsp | ||
| Sugar | 1/2 cup | ||
| Bread Flour | 5+3/4 cups | ||
| Active Dry Yeast | 4+1/2 tsp | ||
Filling |
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| Butter, melted | 1/3 cup | ||
| Chopped nuts | 1/2 cup | ||
| Sugar | 3/4 cup | ||
| Cinnamon | 2 TBSP | ||
Glaze |
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| Powdered sugar | 2 cups | ||
| Maple flavor | 1/2 tsp | ||
| Butter, melted | 3 TBSP | ||
| Hot coffee | 3 to 4 TBSP | ||
DIRECTIONS
Traditional Method
In larger mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar, and salt; mix well. Heat milk, water and butter to120° to 130°F; butter does not need to melt. Add to flour mixture; add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe, about 1 hour.
Prepare Filling: Combine 3/4 cup sugar, nuts, and cinnamon; set aside.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12- x 9-inch rectangle. Brush each part with half of melted butter; sprinkle half of Filling over dough. Starting with 12-inch side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13- x 9-inch pans. Cover; let rise until indentation remains after lightly touching side of roll, about 30 minutes. Bake at 375°F for 20 to 25 minutes until golden brown. Drizzle Glaze over hot rolls; cool.
Prepare Glaze: Combine all Glaze ingredients; blend until smooth.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.