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Grandma's Cinnamon Rolls

Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor.


Average: 4.8 (12 votes)
This recipe makes 24 rolls
Water3/4 cup
Milk3/4 cup
Butter, room temperature1/4 cup
Egg, room temperature2
Salt1+1/2 tsp
Sugar1/2 cup
Bread Flour5+3/4 cups
Active Dry Yeast4+1/2 tsp
Butter, melted1/3 cup
Chopped nuts1/2 cup
Sugar3/4 cup
Cinnamon2 TBSP
Powdered sugar2 cups
Maple flavor1/2 tsp
Butter, melted3 TBSP
Hot coffee3 to 4 TBSP

This recipe is featured at Fake Ginger.

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.


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. Bake at 375°F for 20 to 25 minutes until golden brown. Prepare Glaze: Combine all Glaze ingredients; blend until smooth. Drizzle Glaze over hot rolls; cool.



You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.




Excellent! I made these for

Excellent! I made these for my family and they loved them. I frosted them with cream cheese frosting. They have a nice texture and not dry. I will make these again.

I made these for the 1st time

I made these for the 1st time this morning. My mom who made lots of sweet rolls in her day (she is almost 103) said they were as good as she made They were easy==and soooooo good. I just spread soft butter on them and did not melt it.


I checked the rolls at the 20 minute mark and they were slightly overdone than I wanted. Good recipe though.

Fantastic Rolls

I have been making these rolls since 1994 and they are AWESOME! ! Everyone loves them.

The most wonderful rolls


I absolutely love these rolls. I let them blossom over night and they come out perfect in the morning. Also, you can use hazelnut or almond extract in place of the maple to give it that extra nut flavor. You will not go wrong with these rolls.

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