posted by Beck 03-03-102 3:25 PM
Cinnamon Rolls
4 1/4 to 5 cups flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs
Filling:
3/4 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
1/2 cup butter
1/2 cup raisins
1/2 cup walnuts
Glaze:
1 1/4 cups confectioners sugar
1 teaspoon corn syrup
1/2 teaspoon vanilla
1 - 2 tablespoons milk
In a large mixing bowl combine 2 1/4 cups of flour and yeast. In a small saucepan heat the milk, 1/3 cup butter, 1/3 cup sugar and the salt just until warm 120 - 130 degrees and butter almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. With a spoon stir in as much of the remaining 2 1/4 - 2 3/4 cups of flour as possible.
Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic, about 3 minutes. Shape into a ball and place in a greased bowl, turning once to grease both sides. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
Filling: Combine brown sugar, 1/4 cup flour and cinnamon. Cut in remaining butter until crumbly. Set aside.
Punch down dough. Turn onto a lightly floured surface. Cover and let rise for 10 minutes. Roll dough into a rectangle. Sprinkle filling over dough, top with walnuts or pecans. Roll up jelly roll style. Pinch edges to seal. Slice into 9 slices. Arrange slices cut side up on a greased 13”x 9” 2” pan. Cover and let rise until nearly doubled, about 45 minutes.
*NOTE: instead of rising at this point, cover with plastic wrap. Chill 2 - 24 hours. Uncover and let stand 30 minutes.
Bake at 350 degrees for 25 - 30 minutes or until lightly brown.
Glaze: in a bowl mix together all ingredients. When rolls are done, invert onto a serving plate and drizzle with glaze. Serve warm.