Special cinnamon rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| ½ | cup | Warm water; 110 to 115 degre |
| 8 | cups | All-purpose flour |
| 1 | pack | Instant vanilla pudding mix |
| 2 | cups | Warm milk; 110 to 115 degree |
| 2 | Eggs; lightly beaten | |
| ½ | cup | Vegetable oil |
| 2 | teaspoons | Salt |
| ¼ | cup | Butter; melted |
| Filling: | ||
| 1 | cup | Packed brown sugar |
| 2 | teaspoons | Ground cinnamon |
| 1 | cup | Raisins |
| 1 | cup | Walnuts; chopped |
| Glaze: | ||
| 1 | cup | Confectioner's sugar |
| 1 | tablespoon | Milk; 1-2 tablespoon |
| ¼ | teaspoon | Vanilla extract |
Directions
Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam.
Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.
Posted to Bakery-Shoppe Digest V1 #401 by angstrom@... (Angela L Gilliland) on Nov 19, 1997