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Cinnamon Rolls

This is a discussion on Cinnamon Rolls within the Breads forum, part of the Recipes category; 5 cups all-purpose flour (5 to 5 1/2 cups) 1 1/2 cups sugar 2 packages Fleischmann's Rapid Rise Yeast 1 ...

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    Default Cinnamon Rolls

    5 cups all-purpose flour (5 to 5 1/2 cups)
    1 1/2 cups sugar
    2 packages Fleischmann's Rapid Rise Yeast
    1 teaspoon salt
    1/2 cup water
    1/2 cup milk
    3/4 cup butter or margarine, softened
    2 eggs
    1 1/2 tablespoons ground cinnamon
    1 1/2 cups raisins

    POWDERED SUGAR FROSTING
    1 cup sifted powdered sugar
    5 teaspoons milk
    1/2 teaspoon pure vanilla extract
    Servings: 15
    1. In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and salt. Heat water, milk and 1/2 cup butter until very warm (120 to 130F). Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

    2. On lightly floured surface, roll dough to 22- 10-inch rectangle. Melt remaining 1/4 cup butter; brush on dough. Sprinkle evenly with remaining 1 cup sugar, cinnamon and raisins. Roll up tightly from long side. Pinch seam to seal; cut roll into 15 equal pieces. Place, cut sides up, in greased 13- 9- inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

    3. Bake at 375F for 30 to 35 minutes or until done. Remove from pan and cool on wire racks. Drizzle with Powdered Sugar Frosting.
    ____________________

    Powdered Sugar Frosting: In small bowl, combine sifted powdered sugar, 4 to 5 teaspoons milk and vanilla extract. Stir until smooth.


    Yield: 15 Rolls
    Last edited by Cookie; February 14th, 2008 at 01:42 AM.

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