Christmas Morning Cinnamon Rolls Recipe
3-1/2 to 4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg
2 tablespoons butter, softened
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
4 teaspoons half-and-half or light cream
Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk,
1/3 cup butter, sugar, and salt until warm (120� F. to 130� F.) and butter is
almost melted. Add to flour mixture along with egg. Beat with an electric mixer
on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as
much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour
to make a moderately soft dough that is smooth and elastic (3 to 5 minutes
total). Shape dough into a ball. Place dough in a lightly greased bowl; turn
once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10
minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18 x
10-inch rectangle. Spread with softened butter. Combine brown sugar and
cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up
into a spiral, starting from a long side. Pinch seams to seal.
Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the
prepared baking pan. Cover and let rise until nearly double (about 30 to 40
minutes).
Brush rolls with half-and-half or light cream. Bake in a 350� F. oven for 25 to
30 minutes or until golden. Invert rolls onto a wire rack or serving platter.
Cool slightly.
Makes 12 rolls.
Make ahead tip: Up to 24 hours ahead, make and shape rolls. Cover with
oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24
hours. Before baking, let stand for 20 minutes at room temperature. Uncover and
puncture any surface bubbles with a greased wooden toothpick.
Source: Better Homes and Gardens
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