Directions: |
Directions:In a large mixing bowl, dissolve dry yeast in warm water with 1/2 cup granulated sugar. Using an electric mixer, gradually beat in 2 cups flour, along with salt. Then add oil and eggs, beating until a smooth batter results. Add the remaining flour, 2 cups at a time, until a stiff dough forms. Turn the dough into a greased bowl, cover and set in a warm spot to rest for 20 minutes. Prepare filling while dough is resting.
To make filling: melt and cool butter slightly; set aside. Mix together 1-1/2 cups of granulated sugar with cinnamon; set aside.
Divide the dough in two; set one aside. Roll one part into a large rectangle about 12 inches by 18 inches, on a floured cloth or board. Spread half of the melted butter evenly on surface; sprinkle half of sugar mixture and raisins (if desired).
Carefully roll up the dough to make an 18 inch roll, then slice into 12 individual rolls, each 1-1/2 inch wide.
Place slices in greased baking pans, either 9x9 inches or 9x13 inches. Repeat with second part of dough.
Set pans in a warm place to allow rolls to rise about an hour. Bake in a preheated 350º oven for about 20 minutes. When crust is golden brown, remove from oven and take out of pans, setting aside to cool. If you like, prepare icing and drizzle on top of rolls.
To make icing, combine powdered sugar, milk and orange peel; mix until smooth and creamy. Drizzle over warm rolls. |
This recipe for Cinnamon Rolls is from