Cinnamon Rolls

Mmmm, there’s nothing better than the smell of fresh bread baking and if it’s cinnamon rolls, even better!  These are my favorite cinnamon rolls to make. They really are worth the time and effort to make from scratch. Big, soft, yeasty, and yummy. Need I say more?

cinnamon roll

Maple Glazed Cinnamon Rolls

5 1/2 to 6 cups flour
1/2 cup sugar
1 1/2 teaspoons salt
2 packages dry yeast
1/4 cup butter or margarine
1 cup milk
1 cup water
2 eggs
1/3 cup butter or margarine, melted
1 cup brown sugar
2 teaspoons cinnamon

3 tablespoons butter or margarine, melted
2 cups powdered sugar
3 to 4 tablespoons hot coffee
1/2 teaspoon maple flavoring

Preheat oven to 375 degrees. 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 warm (120-130 degrees; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.

Using the dough hook on your mixer, gradually add in enough of the remaining flour to make a soft dough. Knead by hand on a floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top.

Cover; let rise in warm place until light and doubled, about 1 hour. (Tip: I slightly warm my oven and turn it off and then put the covered bowl in the oven).

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half into a 12×9 inch rectangle. Brush each part with melted butter. Combine 1 cup brown sugar and cinnamon. Sprinkle over butter. Starting with shorter side, roll up tightly, pressing dough into rollwith each turn. Pinch edges to seal. Cut each roll into 12 pieces. Place cut-side down in greased 13×9 inch pans. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375 degrees for 20 minutes until golden brown.

Combine Glaze ingredients; blend until smooth. Drizzle over hot rolls. Cool on racks.