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Cinnamon Rolls




Source of Recipe


Internet


List of Ingredients




1 package dry yeast, 1 scant tablespoon
1/4 cup warm water
4 cups unbleached flour, do not substitute
1/4 cup sugar
1 teaspoon salt
3 egg yolks, slightly beaten
1 cup Fleischmann's oleo/margarine, do not substitute
1 cup scalded milk and cooled to 110 degrees F
1/4 cup pecans, chopped
1/4 cup raisins, optional

Vanilla Icing
1 1/2 cups confectioners' sugar
2 tablespoons softened Fleischmann's oleo/margarine
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons hot water



Recipe



Night before baking, sprinkle yeast over lukewarm water, stir to dissolve; set aside.

Combine flour, 1/4 cup sugar and salt in mixing bowl. Mix well. Cut in 1 cup of Fleischmann's oleo/margarine with a pastry blender or with your fingers until mixture resembles cornmeal. Add yeast mixture, egg yolks and milk, stir with a fork until well blended. Cover with aluminum foil and refrigerate overnight.

Next morning, grease a 9 x 13-inch baking pan and set aside.

Combine in a small bowl 1/4 cup sugar and the cinnamon and set aside.

Roll dough on a floured surface into a rectangle, about 10 x 15-inches. Brush with 2 tablespoons melted oleo/margarine. Sprinkle with cinnamon/sugar mixture, sprinkle with pecans and raisins. Starting at the wide end, roll up in a jelly roll fashion. Pinch edges well to seal.

Cut into 15 equal slices. Place cut side down, equally spaced, in prepared pan. Cover and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden brown. Remove from oven and cool on a wire wrack. Frost rolls.

Vanilla Icing: Mix sugar, oleo/margarine. Add vanilla extract and 1 tablespoon hot water and stir until smooth and well blended. Add more water as needed a few drops at a time.