Grandma's Cinnamon Rolls

The bread machine handles the messy part. Flour, yeast, sugar, egg, milk, and water go in, the machine kneads and rises the dough twice, and you take over from there with the fun stuff: rolling, filling, and glazing.

The filling is a classic mix of white sugar, brown sugar, chopped nuts, and a full tablespoon of cinnamon sprinkled over melted butter. Roll the dough into a 12×9 inch rectangle, brush with butter, scatter the filling evenly, then roll from the short side for thick spirals. Pinch the seam to seal or the rolls unravel during the rise.

But the glaze is where this recipe sets itself apart. Powdered sugar, melted butter, maple extract, and hot coffee get whisked into a smooth drizzle that goes over the rolls while they’re still oven-hot. That maple-coffee combination soaks into the warm dough and creates a sticky, fragrant top layer.

Pro Tips

• Use a sharp knife or unflavored dental floss to cut the log into slices. A dull knife squishes the spiral and pushes the filling out.
• The 9-inch round pan arrangement (one in the center, rest around the outside, trim the end pieces) gives the most even bake and prettiest presentation.
• Cover with a damp towel during the 30-minute rise. Dry dough forms a skin that cracks when baked.

Variations

• Add ½ cup of raisins to the filling for a classic bakery-style roll.
• Swap the maple extract in the glaze for vanilla and use cream instead of coffee for a simpler cream cheese-style drizzle.
• Use pecans in the filling and press extras into the bottom of the greased pan for sticky bun-style rolls.