Grandma's Cinnamon Rolls: Traditional Method

Dough -
5 1/2 to 6 cups all-purpose flour
2 pkg. active dry yeast
1/2 cup sugar
1 1/2 tsp salt
1 cup milk
1 cup water
1/4 cup butter
2 eggs

Filling-
1/3 cup melted butter
1/2 cup chopped nuts
3/4 cup sugar
2 Tbsp cinnamon

Glaze - There are 2 versions of the glaze

1st version
2 cups powdered sugar
1/2 tsp maple flavor
3 Tbsp butter
3-4 Tbsp hot coffee

2nd version
2 cups powdered sugar
1 tsp vanilla
3 Tbsp butter
3-4 Tbsp canned or regular milk

Preheat oven to 375°.

In larger mixer bowl combine 2 cups flour, yeast, sugar and salt, mix well. Heat milk, water and butter to 120° to 130°, butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed 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 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Combine 3/4 sugar, nuts and cinnamon; set aside.

Punch down dough. Divide into 2 parts. on Lightly floured surface, roll or pat each half to a 12"x9" rectangle. Brush each part with half of melted butter, sprinkle half of filling over dough. Starting with 12" side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13"x9" pans or on parchment paper lined jelly roll pans. Preheat over to 375°. Cover; let rise until indentation remains after lightly touching side of roll, about 30 minutes.

Bake at 375° for 20 to 25 minutes until golden brown.

Prepare glaze: combine all glaze ingredients; blend until smooth. Drizzle glaze over hot rolls; cool.