Cinnamon Rolls Recipe

Ingredients

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

Directions

• 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.
• Turn out onto a lightly floured surface. Knead until smooth and elastic, about 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.
• Punch dough down and divide in half. Roll each half into a 15-in. x 12-in. rectangle. Brush with softened butter. Combine the cinnamon, sugar and raisins or currants; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with the long side. Slice each roll into 12 pieces. Place in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 25-30 minutes or until golden brown. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm. Yield: 2 dozen.

Cinnamon Rolls published in Taste of Home April/May 1993, p47