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
- 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.