Mother’s Cinnamon-Raisin Rolls
By Lynn Tweedy, Clovis, CA; First Place Sweet Rolls, Baked with Raisins Big Fresno Fair 2010
Homemade cinnamon rolls dotted with raisins.
- Serving Size: 1 roll
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water
- Pinch of sugar
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 eggs
- 4 1/4 cups all-purpose flour
- 1 1/2 cups California raisins
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- Ground cinnamon; to taste
- 1 cup powdered sugar, sifted
- Light cream or milk, as needed
In mixing bowl, dissolve yeast and the pinch of sugar in warm water; set aside. Scald milk and stir in sugar, salt and butter until sugar and salt are dissolved and butter is melted. Cool to room temperature and stir into yeast mixture. Add eggs, one at a time, beating after each addition. Stir in 1 1/2 cups of flour and the raisins; mix well. Then, add remaining flour to make soft dough. Cover and let rise in warm place until doubled.
Preheat oven to 400°F. Butter two 9×13-inch pans; set aside. Punch dough down; turn onto lightly floured surface and roll into 9×24-inch rectangle. Brush with melted butter; sprinkle brown sugar and cinnamon evenly over all. Beginning from long side, roll up, sealing edges. Cut crosswise into 1-inch thick slices. Arrange, cut side down, in pan(s). Bake at 400°F for 25 to 30 minutes or until lightly browned and done.
Meanwhile, combine powdered sugar with enough cream to make thin icing. Drizzle over hot rolls and set aside to cool.
Nutrition Facts Per Serving
Calories 210 (18% from fat); Total Fat 4g (sat 2g, mono 1g, poly 0g, trans 0g ); Cholesterol 30mg; Protein 4g; Carbohydrate 40g; (Dietary Fiber 1g; Sugars 15g; ); Iron 1mg; Sodium 40mg; Calcium 26mg; Potassium 126mg
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