Recipe Category: Miscellaneous/Unclassified
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Recipe Ingredients:
DOUGH
2 Packages active dry yeast
1 Cup warm water (105 - 115 degrees)
2/3 Cup sugar
1 cup warmed milk
2/3 cup butter
2 Teaspoons salt
2 Eggs, slightly beaten
8 Cups Flour, Approx.
FILLING
1 Cup melted butter, divided
1-3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1-1/2 cups chopped walnuts, optional
1-1/2 cups raisins, optional
CREAMY GLAZE
2/3 Cup melted butter
4 Cups powdered sugar
2 Teaspoons vanilla
Cooking Directions:
TO PREPARE DOUGH: In a cup, combine yeast, warm water and 1 teaspoon sugar; stir and set aside. In a large bowl, mix mile, remaining 2/3 cup sugar, meted 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 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 to 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 by 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 jelly roll-fashion and pinch edges 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.
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