Best-ever Cinnamon Rolls
4 1/2 to 5 cups flour
1 pkg. dry yeast
1 cup milk
1/3 cup margarine or butter
1/3 cup sugar
1/2 tsp. salt
3/4 cup brown sugar
1/4 cup flour
1 T. cinnamon
1/2 cup margarine or butter
1/2 cup raisins
1/2 cup light raisins
1/2 cup chopped pecans or walnuts
In a large bowl combine 2 1/4 cups flour and yeast. In small pan or bowl, heat milk, 1/3 cup margarine, 1/3 cup sugar and salt until warm. Add to flour mixture.
Beat in eggs. Add remaining flour.
Turn dough out onto lightly floured surface and knead in any remaining flour to make a moderately soft dough that is smooth and elastic, about 3-5 minutes total.
Shape into ball and place in greased bowl. Let rise in warm place until double, about 1 hour.
For filling, combine brown sugar, flour, margarine and cinnamon.
Punch down dough and roll into 12-inch square. Sprinkle with raisins, nuts and sugar mixture. Roll up jelly-roll style and pinch edges to seal. Cut into 1 1/2 inch slices and place on greased 13x9-inch baking pan.
Cover with plastic wrap. Allow to rise 45 minutes or refrigerate 2-24 hours. If refrigerated, allow dough to warm 30 minutes before baking. Bake 350° for 25-30 minutes. Top with powder sugar glaze.
Recipes: Back to Breads | Back to Main Menu
Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
Stories | Columns | Classifieds | Obituaries
Community Guides | Special Topics | Cool Stuff | Search | Home Page