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Coffee Time Rolls

 Coffee Time Rolls
I received this recipe from my mother and use it whenever I want to make rolls in a hurry. They're similar to the big rolls you get in restaurants.
24 ServingsPrep: 25 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened, divided
  • 1 teaspoon salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 2 cups packed brown sugar
  • 1/4 cup cornstarch
  • 1 cup (8 ounces) sour cream
  • 3 teaspoons McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in

2 of 2

Coffee Time Rolls (continued)

Directions (continued)

  • half. Roll each portion into a 12-in. x 10-in. rectangle; spread
  • with remaining butter. Combine brown sugar and cinnamon; sprinkle
  • over dough to within 1/2 in. of edges. Roll up jelly-roll style,
  • starting with a long side; pinch seams to seal.
  • Cut each roll into 12 slices. Place cut side down in two greased
  • 13-in. x 9-in. baking pans. Cover and let rise until doubled, about
  • 30 minutes.
  • In a small bowl, combine brown sugar and cornstarch; stir in sour
  • cream and vanilla. Spoon over rolls.
  • Bake at 400° for 20-25 minutes or until golden brown. Immediately
  • invert onto serving platters. Serve warm. Yield: 2 dozen.
Nutritional Facts: 1 roll equals 292 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 147 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.