Cinnamon Raisin Rolls
From hopscotch 14 years ago
- 20 minutes to make
- Serves 18
This recipe can be found at this url: http://breadworld.com/Recipe.aspx?id=616 First of all, baking time of twenty-five minutes affords a crusty over baked roll. If you want a not so hard roll, I found that with my oven, twenty minutes worked out fine. Read more Moreover, I got about twenty-four rolls, and thusly had to quadruple the amount of cinnamon and sugar. I also added to this recipe about 1 cup of raisins and walnuts . However, I would adapt it to your palate. Also, I did not add the icing as it was sweet enough as it is. I am still in search of a softer roll. See less
Ingredients
- *The Original recipe found at: shopping list
- http://breadworld.com/Recipe.aspx?id=616 shopping list
- *** See Side Notes. shopping list
- Makes 18 rolls shopping list
- 1/4 cup PLUS 2 tablespoons sugar, divided shopping list
- 1 teaspoon ground cinnamon shopping list
- 5 cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 2 envelopes Fleischmann's RapidRise yeast shopping list
- 4 tablespoons unsalted margarine, cut into 4 pats shopping list
- 2/3 cup very warm water (120° F to 130° F) shopping list
- 1 cup cold milk shopping list
- 2 tablespoons unsalted margarine, melted shopping list
- 1/2 cup dark seedless raisins shopping list
- 1 egg yolk, mixed with 1 tablespoon milk, for glaze shopping list
- powdered sugar Icing: shopping list
- 1 cup sifted powdered sugar shopping list
- 1 to 2 tablespoons milk shopping list
- 1 tablespoon butter or margarine (melted) shopping list
- 1/2 teaspoon vanilla extract shopping list
- *** Side Note: shopping list
- I made this recipe using a 13 x 8-inch rectangle. shopping list
- Twenty-five minutes is much too long, if you don't want an over baked, crunchy outer edge, and a dried out hard innards. I found twenty-minutes gave me the result that I wanted. shopping list
- This recipe yields 24 rolls (medium size). Thusly, I had to quadruple the amount of cinnamon and sugar. To this, I added 1 cup of raisins and 1 cup of walnuts (I pulsed this three times in a food processor). shopping list
How to make it
- Directions
- Mix 2 tablespoons of the sugar and cinnamon together in a small bowl; set aside.
- With dough kneading blade of food processor, process the remaining sugar, flour, salt, undissolved yeast and 4 tablespoons margarine for 20 seconds. With motor running, pour warm water, then cold milk through small feed tube in a steady stream. After dough cleans out side of bowl, process 45 seconds longer.
- Turn dough out onto floured surface, divide in half. Roll one half into a 13 X 8-inch rectangle. Spread with half the melted margarine; sprinkle with half the reserved cinnamon-sugar and raisins. Roll up from long side as for jelly roll; seal seam. Cut roll into nine (1-1/2 inch) pieces. Place 1 roll, cut side up, on center of oiled baking sheet; arrange remaining rolls around center roll. Repeat with remaining dough. Cover with oiled plastic wrap; let rise in warm draft-free place for 25 minutes.
- Brush rolls with egg glaze. Bake at 375° F for 20 minutes or until done. Cool on wire rack. Drizzle with Powdered Sugar Icing.
- To Make Pan Rolls: Arrange rolls in two greased 9-inch round pans. Bake at 375° F for 25 minutes.
- Powdered Sugar Icing: Combine ingredients in a small mixing bowl or measuring cup; stir until uniform.
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The Rating
Reviewed by 3 people-
Love Cinnamon Raisin Rolls
hungrybear
in Miner loved it
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luv addition of raisns wonderful high5 thanks
momo_55grandma
in Mountianview loved it
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