Cinnamon Raisin Rolls

[quicklook-recipe prep_time=”25 min” cook_time=”45 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Combine the yeast and warm water and set aside for 10 minutes. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk. Add 1/2 cup of the granulated sugar, the egg and the salt, and mix until combined. Add 4 cups of the flour, 1/2 cup at a time; mix until smooth. If the dough is sticky, add up to 1/2 cup of flour. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.

[step-item number=”5″ image_url=”” title=”” ]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.

[step-item number=”6″ image_url=”” title=”” ]Preheat the oven to 350°F. Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.

[step-item number=”7″ image_url=”” title=”” ]Stir together the confectioners’ sugar, vanilla and the remaining 3 tablespoons of milk until smooth. Drizzle over the rolls and serve. Yield: 21 rolls.[/step-list-wrapper]

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.

Originally Published in Reader's Digest