Yield: 12 Servings
|3 tablespoons||Butter or margarine|
|1 pack||Dry yeast|
|¼ cup||Warm water --105° to 115°|
|2¼ cup||All-purpose flour; divided|
|2 tablespoons||Butter or margarine; softened|
|¼ cup||Firmly packed brown sugar|
|½ teaspoon||Ground cinnamon|
|½ cup||Raisins; optional|
|1 tablespoon||Butter or margarine; melted|
|1 cup||Sifted powdered sugar|
Combine ¼ cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105° to 115°.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in milk mixture, 1½ cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining ¾ cup flour.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour (dough will not quite double in built).
Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with raisins, if desired. Roll dough jellyroll fashion, starting at long side.
Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350°F for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls.
Yield: 1 dozen.
Blueberry Cinnamon Rolls: Sprinkle with ½ cup fresh or frozen blueberries instead of raisins.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998