Cinnamon Rolls

Cinnamon Rolls

3 cups flour, divided
1/4 cup sugar
1 package (1/4 ounce) or 2-1/4 teaspoons yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup apple juice
1 egg

Combine 2 cups flour, sugar, yeast, and salt. In a small saucepan, heat milk, juice and butter to 120-130 degrees. Add to dry mixture just until moistened. Add in egg and 1 more cup flour. Mix until smooth and the dough forms a ball. Cover and let rest for 10 minutes.

Roll the dough out on a lightly floured surface, into a rectangle approximately 1/4 inch thick. Top the dough with:

4 tablespoons butter, softened
3 tablespoons brown sugar
3 tablespoons white sugar
2 teaspoons cinnamon
1/2 cup nuts, optional

Roll up, starting with the long side. Using a sharp knife, cut the dough into 16 slices. (I cut it half, fourths, eighths, then sixteenths!) Place the rolls into a greased 9 x 13 dish and cover with plastic wrap. Let rise on the counter for 45 minutes, or until doubled. You can also place them in the fridge until you're ready to bake. Just let them rise on the counter before popping them in the oven. Either way, bake them at 350 for 18-22 minutes. While still warm, top with the icing:

2 cups powdered sugar 
1/2 teaspoon maple extract
2 tablespoons milk 
2 tablespoons melted or softened butter 
3 tablespoons brewed coffee 


Stir all ingredients together until smooth.