Grandma's Cinnamon Rolls  

5 � to 6 cups all-purpose flour, divided
� cup sugar
1 cup milk
� cup. (1/2 stick) butter
1/3 cup butter, melted
2 (1/4 oz.) pkgs. Quick rising active dry yeast
1 � tsp. salt
1 c. water
2 eggs
No-stick cooking spray
Maple Glaze, recipe follows
Nut Filling, recipe follows

In large mixing bowl, combine 2 cups flour, yeast, sugar and salt, mix well.

In small saucepan, heat milk, water and 1/3 cup butter until warm, butter does not need to melt entirely. Add milk mixture to flour mixture, add egg. Blend at low speed of electric mixer 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, 5-8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 30 minutes. Spray 2 (13x9 inch) baking pans with non-stick cooking spray. Punch down dough, divide in half. On lightly floured surface, roll or pat each half into a 12x9 inch rectangle. Brush each part with half of the melted butter; sprinkle half of nut filling over dough. Starting with shorter side, roll up tightly and pinch edge to seal. Cut each into 12 slices; place in prepared baking ans.

Cover; let rise in warm place until almost doubled, about 15 minutes.

Preheat oven to 375 degrees F. Bake for 20-25 minutes, or until golden. Drizzle Maple Glaze over hot rolls, cool slightly and remove from pans.

NUT FILLING:
� cup sugar
1 � tsp. ground cinnamon
� cup chopped nuts

In a small bowl, combine all ingredients; mix well.

MAPLE GLAZE:
2 cups powdered sugar
� tsp. maple flavored extract
3 T. butter, melted
3 to 4 T. hot coffee

In small bowl, combine all ingredients, blend until smooth.

(Yields 24 cinnamon rolls)

AUTHOR: Mai