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Grandma's Cinnamon Rolls
A good old fashioned recipe for a hearty breakfast...


Step-by-Step Instructions


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.

 


Prepare Filling: Combine ¾ 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 12x9-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. To prevent over-browning, place tented foil over rolls the last 5-10 minutes of baking.


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 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.

 

Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls

  • 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 RED STAR 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




Recipe provided by Red Star Yeast, a member of
the Home Baking Association