Thursday, March 24, 2011

Cinnamon Rolls

When I was a kid, I had a violin teacher. Each winter, I got to have a sleepover at her house. Right after dinner, we would put together the the cinnamon rolls. Then as soon as we'd get up, we'd bake them. I practically stared at the oven until they were ready. Since we're experiencing some below freezing temperatures again, I thought this would be appropriate.

5 cups all-purpose flour
1 tablespoon yeast
1 cup milk
1/3 cup butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon milk for brushing

1/4 cup all-purpose flour
1 tablespoon cinnamon
1/3 cup butter, softened
1/2 cup raisins

In a large bowl, combine 2 1/2 cups flour and the yeast. In a saucepan, heat and stir the milk, 1/3 cup butter, granulated sugar, and salt until warm and butter just melts(do not boil). Then add to the flour mixture and add the eggs. Beat with electric mixture for a few minutes.

Knead the rest of the flour into the dough and then place in greased bowl to rise for about an hour and a half.

Meanwhile prepare the filling. Combine 1/4 cup flour, cinnamon, butter, and raisins.

Punch the dough down and let sit for about ten minutes. Roll out into a rectangle. Sprinkle the filling on top and roll. Then slice, about 2-3 inches thick. Place in a greased baking pan. Raise again for another hour and a half (or overnight).

Bake at 375 degrees for 20-30 minutes until golden brown. While still hot, brush with the milk. If you want extra sweetness, mix a little bit of water with some powdered sugar and drizzle on top.

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