This recipe for square sweet rolls takes me right back to junior high school in Los Angeles! It’s early morning break from school back in 1978 and it’s a mad dash to the concession stand at South Gate Jr. High. What’s the big hurry? Hot square sweet rolls served up on a double layer of deli paper. I admit not the best breakfast, but they were so delicious! Soft, lightly sweetened yeast bread with a hint of nutmeg. I can now relive my childhood in California with this recipe that I researched for quite a while. I am almost 99% sure this is the same recipe ingredients for the popular coffee cake that was served.
I decided to add this recipe to my blog, even though it’s not a Mexican recipe, because so many of my followers asked for the recipe every time I shared it on Instagram.
Square Sweet Rolls
This recipe takes me right back to my school days in Los Angeles! The square sweet rolls, as we called them, sold out quickly during morning break at school. Finally I get to enjoy them at home and relive those wonderful times in California.
- 2 tsp active dry yeast
- 1 C warm whole milk 110 degrees
- 2 tsp honey or sugar
- 1 large egg at room temperature
- 1/4 C shortening or butter
- 1/4 C sugar
- 1 tsp salt
- 1/2 C cake flour
- 2 1/2 C bread flour
- 1/4 tsp nutmeg
- 1/4 C melted butter cooled)
- 2 tsp cinnamon
- 1/2 C brown sugar
Powdered Sugar Glaze
- 2 C powdered Sugar
- 1/4 C hot water
- 1 tsp vanilla
- Dissolve the yeast and sugar in the warm milk. Mix gently and let stand for 10 minutes. It should bloom and become bubbly.
- In the stand mixer, cream the shortening and sugar. Mix in the egg and salt for 1 minute.
- Add the yeast mixture(after 10 minutes) and mix for 1 minute.
- Add the cake, bread flour and nutmeg, just until combined.
- Grease a rectangle pan (9X13) with shortening. Set aside. Roll out dough to a rectangle shape and transfer to prepared pan.
- Brush with butter. Sprinkle with brown sugar and cinnamon evenly over the top of butter. Cover and let proof for 60-80 minutes in a warm spot until doubled in size.
- Bake at 400 degrees F. for 20-22 minutes or until golden. Mix the ingredients for the glaze. Drizzle with powdered sugar glaze while still warm.