Choice pick's cinnamon rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Yeast |
| 4 | cups | All-purpose flour; (to 5 cups) |
| 1 | cup | Milk |
| ½ | cup | Butter |
| 1 | Whole egg | |
| ½ | cup | Raisins |
| 1 | cup | Confectioner's sugar |
| 2 | tablespoons | Butter; softened |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Half and half |
| 1 | tablespoon | Bailey's Irish Cream |
| ½ | cup | Whipped cream |
Directions
CINNAMON ROLLS
ICING
Cinnamon Rolls: In a large bowl, add sugar, salt and 2 cups flour. Add 2 tablespoons yeast. Blend with fork. Heat milk and butter until scalded. Let cool to lukewarm, then add dry ingredients. Stir until well mixed, then add 1 beaten egg and mix well. Add remaining flour a little at a time until a soft dough is formed. Remove dough from bowl and knead on floured board.
Place in greased bowl. Let rise until doubled in bulk. When doubled, roll out thin. Spread butter on dough. Shake on mixture of cinnamon and sugar and sprinkle raisins on top. Roll up like a jelly roll. Cut in ½-inch rounds and place in a 9-inch round pan. Let double in size again. Bake at 375F for 15 to 20 minutes or until golden brown. Remove from pan and spread on icing. Shake cinnamon and sugar over top. May also top with chopped pecans.
Icing: Blend sugar and butter. Add vanilla. Blend in remaining ingredients until mixture is smooth and creamy Source: The Birmingham News, 11/5/97. MC formatted by Ramona Cooper.
Recipe by: Ruthann Westervelt
Posted to recipelu-digest Volume 01 Number 238 by Sewgoode@... on Nov 10, 1997