Cinnamon Rolls

Name: Cinnamon Rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup sugar, divided; 1 cup warm water (110° to 115°); 1 cup whole milk; 6 tablespoons butter; 7 to 7-1/2 cups all-purpose flour; 3 large eggs, room temperature, beaten; 1 teaspoon salt; 1/4 cup butter, softened; 5 teaspoons ground cinnamon; 3/4 cup packed brown sugar; 3/4 cup raisins or dried currants; Vanilla frosting, optional

13 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
1 cup warm water (110° to 115°)
1 cup whole milk
6 tablespoons butter
7 to 7-1/2 cups all-purpose flour
3 large eggs, room temperature, beaten
1 teaspoon salt
1/4 cup butter, softened
5 teaspoons ground cinnamon
3/4 cup packed brown sugar
3/4 cup raisins or dried currants
Vanilla frosting, optional

Directions

1

In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
2

Turn out onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down and divide in half. Roll each half into a 15x12-in. rectangle. Brush with softened butter. Combine the cinnamon, brown sugar and raisins; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with a long side. Slice each roll into 12 pieces. Place in 2 greased standard muffin pans or 2 greased
4

s. Cover and let rise until doubled, about 30 minutes.
5

Bake at 350° until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm.