Recipe by possum #2
Here is a great recipe for cinnamon rolls.It is really easy and they are so good!!!I do not add the walnuts or raisins,its your choice.Take a look.
Top Review by Christineyy!
These are great rolls! The recipe cut in half easily and the rolls got bigger than I expected. I used a tip I learned from another user to put the rolls into the oven as soon as the heat gets turned on so they still rise as the oven warms. I was forced to use a canned cream cheese icing because I didn't have any powdered sugar left=[ and that was the only dissapointment. I usually use a brown sugar filling so I was a little skeptical that these wouldn't be as good, but they turned out very nice. I didn't use all the butter on the bottom of the pan or in the filling so I brushed some on top of the rolls before baking and they turned a beautiful golden brown. Overall, a great roll! Thank you!
- 4 1⁄2 teaspoons active dry yeast
- 1 cup warm water (105-115 degree)
- 2⁄3 cup granulated sugar, plus
- 1 teaspoon granulated sugar, divided
- 1 cup warmed milk
- 2⁄3 cup butter or 2⁄3 cup margarine
- 2 teaspoons salt
- 2 eggs, slightly beaten
- 7 -8 cups all-purpose flour (or less)
- 1 cup melted butter, divided (2 sticks)
- 1 3⁄4 cups granulated sugar, divided
- 3 tablespoons ground cinnamon
- 1 1⁄2 cups chopped walnuts (optional)
- 1 1⁄2 cups raisins (optional)
- 2⁄3 cup melted butter (1 stick plus 2 Tbsp.)
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 4 -8 tablespoons hot water
Directions See How It's Made
- In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
- Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
- When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
- To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
- Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
- To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoons at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.