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Cinnamon Rolls

My wife likes to tell people that after I retired, I went from being the breadwinner to being the bread baker! It all started with a bread-making class at a nearby community college. Now my baked goods are favorites of friends and family, including these breakfast rolls. —Ben Middleton, Walla Walla, WA
  • Total Time
    Prep: 20 min. + rising Bake: 25 min.
  • Makes
    2 dozen

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup sugar, divided
  • 1 cup warm water (110° to 115°)
  • 1 cup 2% milk
  • 6 tablespoons butter
  • 7 to 7-1/2 cups all-purpose flour
  • 3 large eggs, room temperature, lightly beaten
  • 1 teaspoon salt
  • FILLING:
  • 1/4 cup butter, softened
  • 5 teaspoons ground cinnamon
  • 3/4 cup packed brown sugar
  • 3/4 cup raisins or dried currants
  • Vanilla frosting, optional

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
  • Turn out onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down and divide in half. Roll each half into a 15x12-in. rectangle. Brush with softened butter. Combine the cinnamon, brown sugar and raisins; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with a long side. Slice each roll into 12 pieces. Place in 2 greased standard muffin pans or 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm.
Nutrition Facts
1 cinnamon roll: 248 calories, 6g fat (3g saturated fat), 41mg cholesterol, 164mg sodium, 43g carbohydrate (15g sugars, 1g fiber), 5g protein.
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