"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Anna William's Special Cinnamon Rolls Recipe

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This recipe for Anna William's Special Cinnamon Rolls, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dody Ogletree
Added: Tuesday, May 12, 2009


2 pkgs. active dry yeast (1/4 oz. each)
1/2 c. warm water (110-115 degrees)
8 c. all-purpose flour
1 pkg. instant vanilla pudding mix (3.4 oz.)
2 c. warm milk (110-115 degrees)
2 eggs, lightly beaten
1/2 c. sugar
1/2 c. vegetable oil
2 t. salt
1/4 c. butter or margarine, melted

1 c. packed brown sugar
2 t. ground cinnamon
1 c. raisins (optional)
1 c. chopped walnuts or pecans (optional)

1 c. confectioners sugar
1 to 2 T. milk
1/4 t. vanilla extract

Dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in greased bowl; turn dough to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto lightly floured surface; divide into half. Roll each half into 12" X 18" rectangles; brush with butter. Combine filling ingredients; spread 1/2 filling on each dough half. Roll up from the long side and seal. Slice each roll into 12 individual rolls; place into two greased 13x9x2 pans. Cover; let rise until doubled, about 45 minutes. Bake at 350 for 25-30 minutes until golden. Combine glaze ingredients; drizzle on rolls. Cool in pans on wire rack.

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