Print Options

Back to Cornmeal Cinnamon Rolls >

Include these items:

Taste of Home Logo

Cornmeal Cinnamon Rolls

 Cornmeal Cinnamon Rolls
I always loved the aroma of Mom's kitchen, especially when these sweet, tender rolls were in the oven. When I take them to a potluck, people always snitch before serving time.
24 ServingsPrep: 50 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 cups milk
  • 1/2 cup cornmeal
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 tablespoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3 eggs, beaten
  • 6-1/2 to 7 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1-1/4 cups raisins
  • 2 tablespoons butter, melted
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • Pinch ground nutmeg, optional
  • FROSTING:
  • 3-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 1/2 teaspoon almond extract
  • 4 to 5 tablespoons milk

Directions

  • In a large saucepan, combine milk and cornmeal. Bring to a boil over

2 of 2

Cornmeal Cinnamon Rolls (continued)

Directions (continued)

  • medium heat, stirring constantly. Add the sugar, butter and salt;
  • cool to 110°-115°.
  • In a large bowl, dissolve yeast in warm water. Add the eggs, cornmeal
  • mixture and 2 cups flour; beat until smooth. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a 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.
  • Meanwhile, place raisins in a saucepan and cover with water. Bring to
  • a boil; remove from heat. Cover and let stand for 15 minutes. Drain;
  • set aside.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each into a 12-in. x 10-in. rectangle; brush with melted
  • butter. Combine the sugar, cinnamon and nutmeg if desired; sprinkle
  • over dough to within 1/2 in. of edges. Sprinkle with raisins.
  • Roll up, jelly-roll style, starting with a long side; pinch seam to
  • seal. Cut each into 12 slices. Place, cut side down, in two greased
  • 13-in. x 9-in. baking pans. Cover and let rise until doubled, about
  • 1 hour.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool in
  • pans on wire racks.
  • For frosting, combine the sugar, butter, cream cheese, extract and
  • enough milk to achieve desired consistency. Spread or drizzle over
  • rolls. Refrigerate leftovers. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 344 calories, 8 g fat (5 g saturated fat), 46 mg cholesterol, 378 mg sodium, 63 g carbohydrate, 2 g fiber, 6 g protein.