- prep 25 min cook 45 min
- 1/2 ounce dried yeast (2 envelopes)
- 1/2 cup warm water
- 3/4 cup plus 3 tablespoons milk
- 7 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- 1 cup light brown sugar
- 2 tablespoons ground cinnamon
- 3/4 cup raisins (optional)
- 2 cups confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
How to make it 1 hour, 10 minutes
Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12 x 24-inch rectangle. Brush the remaining 3 tablespoons of melted butter over the dough, and sprinkle the brown sugar mixture on top. Scatter the raisins, if using, over the dough. Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices. Place in 3 greased 9-inch round cake pans (about 7 rolls per pan). Let the rolls rise for 45 minutes. Preheat the oven to 350°F. Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes. Stir together the confectioners’ sugar, vanilla and the remaining 3 tablespoons of milk until smooth. Drizzle over the rolls and serve. Yield: 21 rolls.
Tip: You can make these rolls the day before. Just cover the uncooked rolls in the pan, let them rise in the refrigerator and bake the next day.
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