CINNAMON RAISIN ROLLS
Steps:
- Warm milk to 90-100 degree F. Melt butter to 90-100 degree F. Crack and beat up a room temperature egg. Combine all ingredients into a bowl or a standing mixer.
- Add dry ingredients to mixture: flour, sugar, salt, yeast and raisins. Use a dough hook to mix the dough if using a standing mixer. Or knead the dough with hand.
- Dough should not be sticky. When touch with fingers, a large clump of dough should not stick to fingers. Add more flour to dough if dough is sticky. A lot of factors (humidity, temperature, size of egg etc) can make the dough more or less wet, so the amount of flour needed may differ.
- Lightly butter large bowl (bowl must be twice or three times larger than dough) and bring dough to bowl. Cover with cloth, and let it rise for an hour, preferably in a warm spot.
- Dough should rise to ~2-3 times its original size.
- When dough has risen, use a rolling pin to flatten out dough into a 15"x12" rectangle.
- In a bowl combine softened (not melted) salted butter, brown sugar and cinnamon. Mix well.
- Spread cinnamon filling evenly onto the flattened dough.
- Gently roll dough from the long side into a long tube.
- Using a serrated knife, cut tube into 12 cinnamon rolls. Each roll will be a little over an inch thick.
- Place rolls onto a 9"x13" casserole dish lined with parchment paper, or greased with butter.
- Cover casserole dish with a towel and let rolls rise again for 30-45 minutes.
- Preheat oven to 350 degrees F.
- Remove towel. Cinnamon raisin rolls should be slightly bigger in size. Bake in oven for 22-25 minutes.
- While rolls are baking, make the glaze by combining all the ingredients under "Icing/glaze" using a hand mixture or a whisk. Add more cream cheese to make thicken the glaze and add more milk to thin out the glaze based on your preference.
- When rolls are done, let it cool for 10-15 minutes. Drizzle glaze onto the rolls.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 91 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 59 mg, Sodium 213 mg, Fiber 4 g, Sugar 21 g, Calories 561 kcal, UnsaturatedFat 5 g, ServingSize 1 serving
KAHLUA CINNAMON ROLLS
A delicious breakfast treat from the Junior League of North Harris County TX. Cooking time includes rising time...
Provided by loof751
Categories Breads
Time 2h45m
Yield 12 rolls
Number Of Ingredients 17
Steps:
- Put water in a bowl. Mix in yeast and let stand until softened.
- In a large saucepan bring the milk to a boil. Add sugar, shortening and salt. Remove from heat.
- Stir in 1 cup of flour. Add the egg, yeast mixture, and the rest of the flour. Mix to form a stiff dough.
- Knead dough on a lightly floured surface for about 6 minutes. Form into a ball. Place the dough in a greased bowl, turning to coat. Cover and let rise for 1 hour.
- Make the filling by combining the 2/3 cup brown sugar, raisins, 4 1/2 T butter, cinnamon, and 1 1/4 T Kahlua. Mix well.
- Make the glaze by combining the 1/3 cup brown sugar, 1/4 cup Kahlua, 1/4 cup butter, and corn syrup in a saucepan. Simmer until well blended, stirring constantly.
- When dough has risen, roll into a 12x15 inch rectangle on a floured surface.
- Spread with filling. Roll from the long edge. Cut into 12 slices.
- Reserve 1/3 cup of the glaze. Pour remaining glaze into a 9-inch round baking pan. Arrange rolls, cut side down, in the pan. Let stand for 25 minutes until nearly doubled in size.
- Bake at 375 degrees for 20-25 minutes. Remove and let stand for 5 minutes. Invert pan onto a serving place. Drizzle with reserved glaze.
EASY CINNAMON RAISIN ROLLS
Make and share this Easy Cinnamon Raisin Rolls recipe from Food.com.
Provided by Lucky.Wife
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Roll dough out to an 18x8 inch rectangle on a floured surface.
- Brush dough with 2 Tbs. melted butter.
- Combine brown sugar, 2 tsp cinnamon and raisins. Sprinkle over dough leaving 1/2 inch border on sides.
- Roll up long side of dough jelly roll fashion. Pinch seam to seal.
- Cut dough into 12 1 1/2 inch slices.
- Brush a round baking pan with remaining butter. Place rolls cut side down in pan. Let rise in warm place till doubled, 45 minutes.
- Bake 22-25 minutes at 350 degrees. Immeadiately turn onto serving platter.
- Combine powdered sugar and cinnamon, add just enough milk to make a thick glaze. Drizzle over rolls.
KAHLUA CINNAMON RAISIN ROLLS
Make and share this Kahlua Cinnamon Raisin Rolls recipe from Food.com.
Provided by Suzie_Q
Categories Yeast Breads
Time 2h5m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 17
Steps:
- Soften yeast in water.
- Combine hot milk, shortening, sugar and salt in mixing bowl. Add 1 cup flour and beat well. Add yeast, egg and remaining flour and mix to moderately stiff dough. Turn out onto floured board. Knead gently to smooth out and round up dough. Cover and let rise until double in bulk, 50 to 60 minutes.
- Meanwhile, prepare Spiced Raisin Sugar Filling and Pan Syrup.
- When dough has risen, turn out and roll to rectangle, about 16 x 12-inches on lightly floured board. Spread with Spiced Raisin Sugar Filling. Roll up like a jellyroll, starting from long side. Cut into 12 slices. Arrange slices in 9-inch round cake pan prepared with Kahlua Pan Syrup. Press slices to flatten slightly. Let rise in pan until almost double in bulk, about 25 minutes.
- Bake at 375 degrees F for 20 to 25 minutes, until richly browned. Remove from oven. Let roll stand in pan 5 minutes, then turn out upside down onto serving plate. Spoon reserved Kahlua Pan Syrup over top.
- To make Spiced Raisin Sugar filling: Beat butter, sugar and cinnamon together until smooth. Beat in Kahlua mixed with raisins.
- To make Kahlua Pan Syrup: Measure butter, brown sugar, corn syrup and Kahlua into small saucepan. Bring to simmering. Reserve 1/3 cup syrup to spoon over baked rolls. Turn remainder into 9-inch round cake pan.
Nutrition Facts : Calories 303.5, Fat 12.9, SaturatedFat 6.3, Cholesterol 38.9, Sodium 166, Carbohydrate 41.1, Fiber 1, Sugar 20.9, Protein 3.6
CHELSEA BUNS
Soft, sweet raisin rolls drizzled with icing. I got this from my bread machine recipe book. Much easier to make than it sounds, especially since the machine does all the work for you. DON'T LET THE PREP TIME SCARE YOU... THIS INCLUDES ALL THE BREAD MACHINE TIME PLUS THE RESTING TIME. YOU ONLY WORK ON THIS FOR ABOUT 15 MINS.
Provided by Shar Cooks
Categories Yeast Breads
Time 3h15m
Yield 12 buns, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients into your bread machine and select the Dough Program. Add the raisins before the end of the last kneading, when your machine beeps. (If it doesn't offer you this option, add them when you roll out the dough).
- Place the prepared dough onto a lightly floured surface and let it rest for 5 minutes.
- Using a lightly floured rolling pin, roll the dough into a 1/4 inch thick rectangle.
- Mix up 1/3 cup soft brown sugar, 2 tsp cinnamon and 2 tbs soft butter into a paste. Spread this onto the dough.
- Roll the dough up lengthwise, like a jelly-roll / Swiss roll.
- Slice into 1 inch thick rounds. Place these into a lightly greased deep sided baking tray (a roasting tray is good) Cover with a clean cloth and place into a warm, draft-free spot to rise for an hour.
- Bake at 180 deg C for 15 to 20 minutes.
- Remove and while cooling drizzle with a paste of Icing sugar and water. No quantities for this - just use icing sugar and add teaspoons of hot water at a time. Mix until smooth and not too runny.
Nutrition Facts : Calories 174.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 304.4, Carbohydrate 31.1, Fiber 1.2, Sugar 5.8, Protein 4.8
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