Cinnamon Buns 1 recipe Sweet Yeast Dough (see recipe below)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup raisins (we used about a 1/4 cup each of chocolate chips and pecans
2 cups sifted powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
Prepare Sweet Yeast Dough; let rise as directed.
Combine granulated sugar and cinnamon in a small bowl; set aside. Grease 2 (9-inch) round cake pans. Cut dough in half. Roll one half of dough into 12x8 inch rectangle. Brush rectangle with half of melted butter, sprinkle with half of sugar mixture and half of raisins. Starting with 1 (12 inch) side, roll up jelly-roll style. Repeat with remaining dough.
Cut each roll into 12 (1-inch) slices. Place slices 1/2 inch apart in prepared pans. (Rolls will spread as they rise.) Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.
Preheat oven to 350 degrees. Bake 20-25 minutes or until rolls are golden brown. Cool in pans on wire racks 5 minutes. Combine powdered sugar, milk, and vanilla in small bowl until smooth. Spread mixture over rolls. Serve warm.
Sweet Yeast Dough
4 to 4 1/4 cups all purpose flour, divided
1/2 cup sugar
2 packages active dry yeast
1 teaspoon salt
3/4 cup milk
4 tablespoons butter or margarine
1 teaspoon vanilla
Combine 1 cup flour, sugar, yeast, and salt in large bowl. Set aside.
Combine milk and butter in 1-quart saucepan. Heat over low heat until mixture is 120 to 130 degrees. Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes. Reduce speed to low. Beat in eggs, vanilla, and 1 cup flour. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 2 cups, to make soft dough.
Turn out dough onto lightly floured surface; flatten slightly. Knead about 5 minutes or until smooth and elastic, adding remaining 1/4 cup flour to prevent sticking if necessary. Shape dough into a ball place in large greased bowl. Turn to coat with grease. Cover with towel; let rise in warm place 1 1/2 to 2 hours or until doubled in bulk. Punch down dough, knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.
(Recipes from In the Kitchen with America's Favorite Brand Name Recipes.) Melissa