Grandma's cinnamon rolls

Grandma's cinnamon rolls

Ingredients/Components

• sugar - 1/2 c
• cinnamon
• eggs - 2 item
• milk - 1 c
• salt
• chopped nuts - 1/2 c
• water - 1 c
• all-purpose flour - 5 to
• powdered sugar
• margarine - 1/4 c
• margarine, melted - 1/3 c
• yeast - 2 pkg
• hot coffee - 3 4
• maple flavor - 1/2 tsp

How to make grandma's cinnamon rolls:

Filling:3/4 c. sugar1/2 c. chopped nuts1 1/2 tsp. cinnamon Glaze:2 c. powdered sugar3 Tbsp. margarine, melted1/2 tsp. maple flavor3 to 4 Tbsp. hot coffee In large mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until very warm (120° to 130°). 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 light and doubled, about 1 hour (30 minutes for quick rise yeast).

Filling: Combine 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 margarine; sprinkle half of filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pans. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375° for 20 to 25 minutes. Drizzle glaze over hot rolls; cool.

Recipe categories: Breads, Low sodium, Yeast breads.