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Kansas City Oversized Cinnamon Rolls

Source of Recipe


From "The Best Bake Sale Ever Cookbook" by Barbara Grunes



List of Ingredients



• -- For the Dough --
  
• ½ cup milk
  
• ½ cup granulated sugar
  
• 1 tsp salt
  
• ¼ cup (½ stick) unsalted butter, more for greasing bowl
  
• ½ cup warm water
  
• 2 packages (¼ ounce each) quick-rising active dry yeast
  
• 2 large eggs, beaten
  
• 4½ cups all-purpose flour, divided, more as needed
  
• Vegetable cooking spray (optional)
  
• .
  
• -- For the Cinnamon Filling --
  
• ½ cup (1 stick) unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 2 to 3 Tbsp ground cinnamon
  
• 1 cup dark raisins
  
• .
  
• -- For the Vanilla Glaze --
  
• 2 cups confectioners' sugar
  
• ¼ cup milk
  
• 1 tsp vanilla extract
  






Instructions



1. To make the dough:
   In a small saucepan, combine ½ cup milk, ½ cup granulated sugar, the salt, and ¼ cup butter, and warm over medium heat until the butter melts. Remove from the heat and let cool to lukewarm.
   
   
2. Meanwhile, measure the warm water into a large warm mixing bowl. Stir in the yeast. Let stand until the yeast begins to bubble, for about 5 minutes. Add the lukewarm milk mixture, beaten eggs, and 2¼ cups flour. Beat, using an electric mixer or wooden spoon, until smooth. Beat in 2¼ cups more flour -- more or less -- adding only enough to make a stiff dough.
   
   
3. Turn the dough out onto a lightly floured board and knead until smooth and elastic, for a few minutes. Grease a bowl and add the dough, turning it to grease the top. Cover with a towel and let rise in a warm place until doubled, for about 1 hour.
   
   
4. Coat a muffin pan, oversized muffin pan, or cookie sheet with vegetable cooking spray or grease with butter. Punch the dough down and turn out onto a lightly floured board. Cut the dough in half. Roll one half into a rectangle about 17 x 12 inches.
   
   
5. To make the filling:
   Spread the dough with ¼ cup of the room-temperature butter. Mix 1 cup granulated sugar and the cinnamon. Sprinkle the dough with half of the cinnamon-sugar, then with half of the raisins. Starting from a short side, carefully and tightly roll up the dough, jellyroll-style. Using a sharp knife, cut the roll in 2-inch slices. Place the rolls, cut side down, in the prepared pan or on the cookie sheet. Repeat with the remaining dough and filling ingredients.
   
   
6. Cover the rolls lightly and allow to double in size, for about 45 minutes.
   Meanwhile, heat the oven to 375° F.
   
   
7. Bake the rolls in the center of the oven for 20 to 25 minutes, or until they begin to color. Meanwhile, prepare the glaze: In a food processor, combine all ingredients and process until smooth. Set aside. Spread the glaze over the hot rolls, then transfer to wire racks to cool.
   
   Makes 12 rolls.