Christmas Cinnamon Rolls
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Christmas Cinnamon Rolls
  Christmas    Cinnamon    Rolls  
Last updated 6/12/2012 1:16:14 AM. Recipe ID 45995. Report a problem with this recipe.
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      Title: Christmas cinnamon rolls
 Categories: Holiday/spe, Sweet rolls
      Yield: 12 Servings
 
  3 1/2 c  All purpose flour; (3 1/2 to
           -4)
      1 pk Active dry yeast
      1 c  Milk
    1/3 c  Butter or margarine
    1/3 c  Sugar
    1/2 ts Salt
      1    Egg
      2 tb Butter or margarine;
           -softened
    3/4 c  Packed brown sugar
      2 ts Ground cinnamon
    1/2 c  Raisins
    1/2 c  Chopped nuts
      4 ts Half and half or light cream
 
  In a large mixing bowl, stir together 1 1/2 cups of the flour and the
  yeast; set aside. In a small saucepan heat milk, 1/3 cup butter,
  sugar and salt til warm (120@ to 130@) and butter is almost melted.
  Add to flour mixture. Add egg. Beat with an electric mixer on low
  speed for 30 seconds, scraping bowl constantly. Beat on high speed
  for 3 mins. Using a wooden spoon, stir in as much of the remaining
  flour as you can. Turn dough out onto a lightly floured surface.
  Knead in enough of the remaining flour to make a moderately soft
  dough that is smooth and elastic (3 to 5 mins). Shape dough into a
  ball. Place dough in a lightly greased bowl; turn to coat. Cover; let
  rise in a warm place til double (1 to 1 1/2 hours). Punch dough down.
  Turn dough onto a floured surface. Cover; let rest 10 mins. Roll
  dough to an 18x10" rectangle. Spread with softened butter. Combine
  brn sugar and cinnamon; sprinkle onto dough. Top with raisins and
  chopped nuts. Tightly roll up, jelly roll style, starting from one of
  the long sides. Pinch seams to seal. Cut dough crosswise into 12
  slices. Arrange slices, cut sides down, in a greased 13x9x2" baking
  pan. Cover and let rise til nearly double (about 30 to 40 mins). Or,
  skip the second rising and cover with oiled wax paper, then with
  plastic wrap. Chill in the refrigerator for 2 to 24 hours. To bake,
  let stand for 20 mins at room temp. Uncover and puncture any surface
  bubbles with a greased wooden toothpick. Brush dough with half and
  half. Bake in a 350@ oven for 25 to 30 mins or til golden. Invert
  rolls onto a wire rack or serving platter. Cool slightly.
  




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Recipe ID 45995 (Apr 03, 2005)

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