Ingredients: |
Ingredients: Dough:
2 Tbls. yeast
1 cup warm water (105-115 degrees F)
1 teaspoon sugar (PLUS next line)
2/3 cup sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed
Filling:
1 cup softened butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
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Directions: |
Directions:In a small bowl mix together warm water, yeast and 1 tsp. sugar and set aside. In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let rest 5 min. Divide dough in half and roll out one at a time on floured surface into a rectangle.
Filling: Spread each rectangle with 1/4 Cup softened butter. Mix together 1-1/2 Cup sugar and cinnamon; divide and sprinkle each over each half of buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut each half into 12 slices. Coat bottom of (2) 13x9 inch baking pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly. |
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