Cinnamon rolls #2

24 rolls

Ingredients

Quantity Ingredient
1 tablespoon Active dry yeast
1½ cup Lukewarm water
2 Eggs, beaten
½ cup Oil or melted margarine
5 cups To 6 c hot roll mix
2 tablespoons Butter or margarine
½ cup Brown sugar
1½ teaspoon Cinnamon
½ cup Raisins
¼ cup Chopped nuts
1 cup Sifted powdered sugar
¼ teaspoon Vanilla
2 tablespoons Milk

Directions

CINNAMON SPRINKLE

SWEET GLAZE

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of hot roll mix. Stir well. Add additional hot roll mix to make a soft, but not too sticky dough.

Knead about 5 minutes until dough is smooth. Lighly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare cinnamon sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle, about ¼" thick. Spread generously with cinnamon sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1" slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. Prepare sweet glaze and brush on while rolls are still warm. Submitted By MICHELLE HOWE On 07-27-95

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