Cinnamon Rolls

Recipe by Marian Chioffi, illustrated by Alex Barstow


1 cup milk

2 cups butter, divided

1 cup water ¼ warm water

2 packages active dry yeast

1 tablespoon plus 1 ½ cups sugar

2 teaspoons vanilla

6-7 ½ cups all-purpose flour, divided

4 eggs, beaten

1 tablespoon cinnamon

2 teaspoons nutmeg


Heat together milk and ½ cup butter in a small saucepan; stir until butter melts. Add 1 cup water. In a large bowl, combine warm water, yeast, and 1 tablespoon sugar. Stir in vanilla and 2 cups flour, add eggs and butter mixture; blend well. By hand, stir in additional flour until dough pulls cleanly away from sides of bowl. Cover with a cloth towel and let rise until doubled in size. Melt remaining butter in a saucepan; set aside. In a small bowl, combine 1 ½ cups sugar, cinnamon, and nutmeg. Divide dough in half. On a lightly floured surface, roll out into two 12×18-inch rectangles. Brush each rectangle with half of melted butter, sprinkle with half of sugar mixture. Starting with 18-inch side, roll up tightly; and pinch edges to seal. Cut into ½ to ¾-inch slices. Place in two greased 9×18 pans. Cover, let rise in a warm place 1 hour. Preheat oven to 425 degrees. Place rolls in oven, immediately reduce temperature to 375 degrees, and bake 15 to 20 minutes or until golden brown. Makes 3 dozen rolls. Marian Chioffi, Monhegan Island Cooks