Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cinnamon-Raisin Whirls




Source of Recipe


Internet


List of Ingredients




2 pkg. active dry yeast
1/2 c warm (105 -115 degrees) water
3/4 c sugar
2/3 c warm (105 - 115 degrees) milk
1 t salt
1/2 c butter or margarine, softened
5 to 5-1/2 c flour
2 eggs
1/3 c butter or margarine, softened
1 c raisins
Powdered Sugar Icing (recipe below)

Cinnamon Sugar
3/4 c sugar
1 T ground cinnamon


Recipe



1. Sprinkle yeast over the water in large bowl of electric mixer. Add 1 T of the sugar. Let stand until yeast is soft (about 5 minutes).

2. Add the remaining sugar, milk, salt, and the 1/2 c softened butter.

3. Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Separate one of the eggs; reserve white for glaze. Beat in egg yolk and whole egg, one at a time, beating until smooth after each addition. Stir in about 2 cups more flour to make a soft dough.

4. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 c flour. Knead until dough is smooth and satiny and small bubbles form just under surface (12 to 15 minutes), adding just enough flour to prevent dough from being sticky.

5. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (1-1/4 to 1-1/2 hours).

6. Punch dough down. Cover with inverted bowl and let rest for 10 minutes.

7. Roll dough out on a floured surface into a 14- by 18-inch rectangle. Spread evenly with the 1/3 cup softened butter, then sprinkle with Cinnamon Sugar. Sprinkle evenly with raisins. Starting from an 18-inch side, roll dough jelly-roll fashion; moisten a long edge and pinch to seal. Cut roll into 12 equal slices.

8. Arrange slices, cut sides down, in a well-greased 9- by 13-inch baking pan. Cover lightly with waxed paper. Let rise until doubled in bulk (45 min to 1 hour). Preheat oven to 375 degrees.

9. In a small bowl beat reserved egg white with 1 teaspoon water. Brush lightly over rolls. Bake until well browned (25 to 30 minutes). Drizzle warm rolls with Powdered Sugar Icing, then serve warm or at room temperature.


Powdered Sugar Icing

3/4 c confectioners' sugar
1 t butter or margarine, softened
1/4 t vanilla extract
1 to 1-1/2 T warm water

In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.