Swedish Coffee Rolls in 21 steps

My Swedish grandmother made these baked cinnamon treats for the holidays and they have become a family tradition.  My recent internet searching has revealed that these may more properly be called Swedish Cinnamon Twists, but Grammie always called them Coffee Rolls, and so we continue to do so. (Even though Swedish Coffee Rolls, in point of fact, appear to be something a bit different).

This recipe can be doubled and fresh baked rolls can be frozen to eat later (although they rarely last long enough for that!).

1. Dissolve 1 pkg dry yeast in 1/4 cup warm water (105-115 degrees F).

2. Scald 1 cup milk.
3. Remove milk from heat and add 1/2 cup butter.

4. When butter has melted, add 1 well beaten egg. Be careful not to accidentally cook the egg (stir quickly or make sure the milk/butter mixture isn't too hot.)
5. Add 1/2 cup sugar.  Mix well.
6. When cool to lukewarm, add milk mixture to dissolved yeast.
7. Add 1/2 teaspoon salt. Mix well.

8. Add flour 1 cup at a time and mix well.  Use anywhere from 2.5 to 3.5 cups of flour until dough can be kneaded. I use 1/2 cup whole wheat flour and 2.5 cups of bread flour.

9. Turn out and knead for 5-8 minutes or until dough is smooth.
10.  Place dough in an oiled or buttered bowl, turning once.

 
11. Cover and let rise until double in height.
12. Punch down and turn out.
13. Roll out to 1/4-1/2 inch thickness in the shape of a rectangle.
14. Spread 1-2 tbsp melted butter on dough.

15. Sprinkle with cinnamon sugar. I use 1/4 cup sugar to 2-3 tsp of Cinnamon, but you should make the cinnamon sugar to your taste.

16. Fold over in thirds. Cut into strips and twist.

17. Place on lightly greased cookie sheet. (I use parchment paper.) Cover and let rise until double.

18. Bake at 425 degrees for 10-12 minutes or until lightly browned.
19. Make buttercream glaze by combining 1 cup powdered sugar, 1 tbsp soft butter, 1 tsp vanilla, and enough milk (~2 tbls) to make the glaze spreadable with a pastry brush.  Add the milk in small amounts.  If the glaze becomes too runny, add more powdered sugar.
20. Remove coffee rolls from the oven.  Brush with buttercream glaze while still hot.

21. Enjoy!