A Tradition in Family Baking

Grandma’s Cinnamon Rolls

4.8 from 4 reviews
Grandma's Cinnamon Rolls
Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor.
This recipe makes 24 rolls
Author:
Ingredients
  • ¾ cup Water
  • ¾ cup Milk
  • ¼ cup Butter, room temperature
  • 2 Eggs, room temperature
  • 1½ tsp Salt
  • ½ cup Sugar
  • 5¾ cups Bread Flour
  • 4½ tsp Active Dry Yeast
Filling
  • ⅓ cup Butter, melted
  • ½ cup Chopped nuts
  • ¾ cup Sugar
  • 2 TBSP Cinnamon
Glaze
  • 2 cups Powdered sugar
  • ½ tsp Maple flavor
  • 3 TBSP Butter, melted
  • 3 to 4 TBSP Hot coffee
Instructions
  1. This recipe is featured at Fake Ginger.
Traditional Method
  1. In larger mixer bowl, combine 2 cups flour, yeast, ½ 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.
  2. Prepare Filling: Combine ¾ cup sugar, nuts, and cinnamon; set aside.
  3. 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.
  4. 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 ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
 

5 Comments
  1. 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.

  2. 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.

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

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

  5. 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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