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Cinnamon Rolls
 
 

Dough: 1 c. milk 3 c. sifted flour 1 package dry yeast ¼ c. butter, melted ¼ c. sugar 1 tsp. salt 1egg Filling: 1 T cinnamon ¼ c. butter, melted ¼ c. sugar ½ c. raisins ¼ c. brown sugar Glaze: 1½  c. powdered sugar, sifted ¼ tsp. vanilla 2 T butter, soft 2 T milk   Dough: Heat milk. When lukewarm, add yeast, sugar and salt, stir until dissolved. Add one cup of the flour and stir until smooth. Add butter and eggs; when well blended, add one more cup of flour. Blend well. Spread remaining cup of flour on counter and place dough on top. Knead for 8 to 10 minutes; working in all the flour until dough is smooth and elastic. Place dough in a greased bowl and flip it over to grease the top. Cover with a cloth and put in a warm place until it is double in size; about one hour. Punch down and roll out to ½ inch thick rectangle. Filling: Brush dough with melted butter. Combine sugars and cinnamon and sprinkle on dough. Add raisins. Roll up jelly roll fashion and cut in 3/4 inch slices. Place rolls in greased round cake pans. Cover and let rise in a warm place until dough has doubled. Preheat oven to 350º.  Bake for 12 to 15 minutes or until brown. Cool slightly. Glaze: Combine ingredients for glaze and mix until smooth. Glaze rolls when. they are barely warm. Yield: 2 dozen

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.