Cinnamon Rolls

Makes 16 rolls

Baking Temperature: 375 degrees

Time: 20 minutes

Dough:

  • 1 tablespoon dry yeast in 1/4 cup warm water
  • 1 cup lukewarm milk in large mixing bowl
  • 4 1/2 cups white flour
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 beaten eggs
  • 2 tablespoon butter/margarine (melted)
  • Milk

Filling:

  • 2 Tbsp butter (softened)
  • 1/2 cup brown sugar
  • 2 tablespoon cinnamon
  • 1/2 cup raisins (optional)

Icing:

  • 1/2 cup confectioner's sugar (powdered sugar)
  • 1 teaspoon vanilla extract
  • Enough warm water to enable icing to spread easily

Put yeast in 1/4 cup warm water and let stand for 15 minutes. Add dissolved yeast and 3 cups flour to milk and blend well. Cover and let rise in a warm place until double in bulk (approx. 1 hour).

Add white sugar, salt, beaten eggs, melted butter and 1 cup flour to dough and blend.

Turn out onto lightly floured surface and knead gently, slowly adding remaining 1/2 cup of flour until the dough can be easily handled. Add extra flour if required to keep dough from sticking to surface. You will have added enough flour when the dough is easily kneaded without sticking to the board or your hands.

Form dough into long roll, approximately 16 inches long. Roll dough to flatten into rectangle of about 8 by 16 inches. Brush dough with softened butter leaving 1 inch at top edge. Add brown sugar and cinnamon mixture. Press raisins into dough. From the longest bottom edge, roll to top edge, press and seal. Cut into 2 even sections. Cut each section into 8 equal pieces. Tuck and press edges and place in lightly greased round baking pans.

Set pans in warm place, cover and let rise until double in bulk (approximately 45 minutes). Brush tops of buns with milk. Place in 375 degrees preheated oven for 20 minutes. Remove buns from pans. Drizzle or spread icing on buns and serve warm.