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1 tablespoon Yeast, Dry
5 cup Bread Mix
2 Eggs, Beaten
½ cup Butter, Melted
***GLAZE ***
1 cup Sugar, Powdered
2 tablespoon Milk
¼ teaspoon Vanilla
*** CINNAMON SPRINKLE ***
2 tablespoon Butter
½ cup Raisins
½ cup Brown Sugar
4 tablespoon Nuts, Chopped
1½ teaspoon Cinnamon
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.
Prepare cinnamon sprinkle by melting butter in pan, and stirring in brown sugar, cinnamon, raisins and nuts. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4 inch thick. Spread generously with cinnamon sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, 30 to 60 minutes. Preheat oven to 375. Bake 25 minutes, until golden brown.
Prepare sweet glaze by combining powdered sugar, vanilla and enough milk to make a thin mixture, and brush on while rolls are still warm.
5 cup Bread Mix
2 Eggs, Beaten
½ cup Butter, Melted
***GLAZE ***
1 cup Sugar, Powdered
2 tablespoon Milk
¼ teaspoon Vanilla
*** CINNAMON SPRINKLE ***
2 tablespoon Butter
½ cup Raisins
½ cup Brown Sugar
4 tablespoon Nuts, Chopped
1½ teaspoon Cinnamon
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.
Prepare cinnamon sprinkle by melting butter in pan, and stirring in brown sugar, cinnamon, raisins and nuts. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4 inch thick. Spread generously with cinnamon sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, 30 to 60 minutes. Preheat oven to 375. Bake 25 minutes, until golden brown.
Prepare sweet glaze by combining powdered sugar, vanilla and enough milk to make a thin mixture, and brush on while rolls are still warm.
