Special cinnamon rolls

24 Servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast
½ cup Warm water; 110 to 115 degre
8 cups All-purpose flour
1 pack Instant vanilla pudding mix
2 cups Warm milk; 110 to 115 degree
2 Eggs; lightly beaten
½ cup Vegetable oil
2 teaspoons Salt
¼ cup Butter; melted
Filling:
1 cup Packed brown sugar
2 teaspoons Ground cinnamon
1 cup Raisins
1 cup Walnuts; chopped
Glaze:
1 cup Confectioner's sugar
1 tablespoon Milk; 1-2 tablespoon
¼ teaspoon Vanilla extract

Directions

Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam.

Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

Posted to Bakery-Shoppe Digest V1 #401 by angstrom@... (Angela L Gilliland) on Nov 19, 1997

Related recipes