Cinnamon Rolls

 

Ingredients:

1

 

Pkg Active Dry Yeast

1-1/2

Cups

Lukewarm Water (105f)

1/2

Tbl

Salt

4

Cups

All-Purpose Or Bread Flour

 

 

 

1

Cup

Brown Sugar, Firmly Packed

Cup

Raisins

Cup

Walnuts, Chopped

Cup

Butter, Melted

1

Tsp

Cinnamon

 

 

 

2

Cup

Confectioners sugar

2-1/2

Tbl

Water

Tsp

vanilla

Directions:

Stir the yeast into the lukewarm water in a large mixing bowl until dissolved and let sit for about 5 minutes. Stir in salt. Add 3-1/2 cups flour and stir until a dough is formed. Turn the dough out onto a floured surface and knead until smooth, add a tablespoon of flour at a time if necessary, to make a soft but not sticky dough.

Place the dough in a greased bowl, turning to coat entire dough. Cover the bowl and let rise in a warm draft free place for 1-1/2 hours or until doubled in bulk.

Mix the brown sugar, raisins, walnuts, melted butter and cinnamon together in a small bowl.

Butter a 9 round cake pan.

Punch down the dough, and roll it our on a lightly floured surface to form a 12 x 9 rectangle. Spread the filling over the dough, leaving border all around. Working from the long side, roll the dough up jelly roll style. Cut into 12 slices, and place them together tightly in the cake pan. Cover loosely with plastic wrap and let rise in a warm place for 30 minutes or until doubled in size.

Preheat the oven to 400F. Bake the rolls for 25 minutes or until golden brown. Remove from oven and let cool on in pan. While you make the glaze if using.

In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Lightly spread glaze on cooled rolls if desired.

 

Yields

12 cinnamon rolls

 

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