Old Fashion Cinnamon Rolls
photo by CindiJ
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
24
ingredients
- 118.29 ml whole milk
- 78.78 ml shortening or 78.78 ml lard
- 59.14 ml dark brown sugar (firmly packed)
- 4.92 ml salt
- 7.08 g package dry yeast
- 118.29 ml warm water (110 degrees F)
- 2 eggs
- 709.77-828.06 ml bread flour, divided
- 177.44 ml quick-cooking oats (uncooked)
- 44.37 ml butter
- 236.59 ml dark brown sugar (firmly packed)
- 78.78 ml butter, softened
- 236.59 ml pecans, coarsely chopped
- 118.29 ml golden raisin
- 59.14 ml water
- 9.85 ml ground cinnamon
- 473.18 ml powdered sugar, sifted
- 44.37-59.16 ml water
directions
- Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.
- Cool mixture to 110º.
- Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.
- Stir in milk mixture, eggs, 1 cup flour, and oats mixing well.
- Gradually stir in enough remaining flour to make a soft dough.
- Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
- Place in well greased bowl, turning to coat.
- Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.
- Punch dough down; cover and let rest 10 minutes.
- Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.
- Remove from heat, leaving raisins in liquid.
- Divide dough in half and roll each half to a 12 inch square.
- Spread each square with 1 tablespoon butter.
- Drain raisins.
- Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.
- Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends).
- Cut into 1 inch slices, place slices in two greased 8 inch square baking pans.
- Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.
- Bake at 375º for 15-20 minutes or until golden brown.
- Combine powdered sugar and water, drizzle glaze over warm rolls.
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Reviews
-
Great Rolls! I made the recipe "as is" and found the directions to be clear and easy. I overbaked mine a bit and will watch them closer next time. I love the plumping of the raisins before had - they stand out nicely in the rolls. I also like the addition of oatmeal to the dough. It's not noticeable in the finished product but makes it seem like a healthy addition. They were enjoyed. Thanks for your advice and help Cindi!
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.