Cinnamon Roll Dough Ingredients:
- 1 cup milk
- 1/2 cup sugar
- 1 1/2 tsp salt
- 2 envelopes active dry yeast (about 2 tbsp dry yeast)
- 1 tsp sugar
- 1 cup very warm water
- 2 eggs
- 6 cups flour
- 1/4 cup (1/2 stick) butter, melted
Cinnamon Roll Filling Ingredients
- 1/3 cup butter, melted
- 3/4 cup sugar
- 1/2 tsp cinnamon
Cinnamon Roll Glaze Ingredients
- 3 tbsp butter
- 2 cups confectioners sugar
- 2 tbsp hot coffee
- 1/2 tsp maple flavoring
To make Cinnamon Roll Dough:
Heat milk, sugar, and salt in a small saucepan until sugar melts and small bubbles appear around edge of pan. Cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in very warm Ibater in a large bowl. ('Very warm' water should feel comfortable when dropped on wrist). Stir until well blended and allow to stand 10 minutes or until bubbles begin to form. Beat eggs into yeast mixture. Stir in cooled milk mixture. Beat in flour, a little at a time, until dough becomes elastic; beat in melted butter. Work in enough of the remaining flour to make a kneadable dough. (Do not add so much flour that the dough stops sticking to your hands. The dough would become too heavy). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes). Place in a buttered bowl, turn to bring buttered side up. Cover with clean towel. Let rise in warm, draft-free place one hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, knead a few times and roll out dough into two 12" x 9" rectangles.
Cinnamon Roll Filling:
Brush dough with half the melted butter; sprinkle with half the cinnamon and sugar. Starting at a short end, roll up Jelly roll style, cut into 12 slices. Place slices, not quite touching, in a well buttered 13 x 9 x 2 inch pan. Repeat with remaining dough. Cover, let rise in a warm place 45 minutes or until doubled in bulk. Bake in a hot oven (400° F) 30 minutes or until golden. Turn out onto cookie sheets immediately.
To make Cinnamon Roll Glaze:
Melt butter in pan, stir in confectioners sugar, hot coffee, and maple flavoring until well blended. Spread on warm rolls so glaze will soak in. Serve warm. Yields 24 Cinnamon Rolls.
