Cinnamon Rolls
Source of Recipe
Better Homes and Gardens
Recipe Introduction
We made these for school every Tuesday and Friday!
In a mixer bowl, combine 2 cups flour and 1 pkg. active dry yeast (about
2 T). Heat 1 c milk, 1/3 c sugar, 1/3 c butter and 1 t salt just till warm; stir constantly. Add to flour mixture; add 2 eggs. Beat at low speed of electric mixer for ½ minutes. Beat 3 minutes at high speed. Stir in as much of 2 to 2 ½ c flour as you can mix in with a spoon. On a floured surfaced knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic . Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double ( about 1 hour).Punch down; divide in half. Cover; let rest 10 minutes.
Divide in half. Roll one half of dough into a 12x8-inch rectangle. Melt 3 T butter; spread half over dough. Combine ½ c granulated sugar and 2 t ground cinnamon; sprinkle half over dough. Measure ¾ c raisins; sprinkle half over dough. Roll up jelly roll style, beginning from longest side. Seal Slice into 12 pieces. Place in a greased 9x1 ½-inch round baking pan. Repeat with remaining. Cover; let rise till nearly double (about 30 minutes). Bake ina 3750 oven 20 to 25 minutes. Cool slightly; remove from pans. Drizzle with Powdered Sugar Icing.
Powdered Sugar Icing:
Combine 1 c sifted powdered sugar, ¼ t vanilla, and enough milk for drizzling.
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