August 2, 2011

Cinnamon Raisin Rolls

Old-Fashioned Breads

Prep time:

15 minutes plus standing

baking time:

20 to 25 minutes

“I can remember waking up at Grandma’s to the sweet smell of these rolls baking.”

Ingredients

Serves 18

1 (16-ounce) package hot roll mix plus ingredients to prepare mix
1/3 cup raisins
4 tablespoons butter, softened, divided
1/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cups confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

1
Spray a 13 x 9-inch baking pan with nonstick cooking spray. Prepare hot roll mix according to package directions; mix in raisins. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover dough with plastic wrap; let stand 5 minutes.
2
Roll out dough on floured surface to 16 x 10-inch rectangle. Spread dough with 2 tablespoons butter. Combine granulated sugar, cinnamon and nutmeg in small bowl; sprinkle evenly over dough. Roll up dough starting at long end. Pinch edge of dough to seal. Gently stretch sealed dough until 18 inches long.
3
Slice dough into 1-inch pieces; place, cut side up, in prepared pan. Cover pan loosely with towel. Let stand until double in size, 20 to 30 minutes. Preheat oven to 375F.
4
Bake rolls until they are golden, 20 to 25 minutes. Cool in pan on wire rack 2 to 3 minutes. Remove from pan; cool on wire rack.
5
Combine the confectioners' sugar, the remaining 2 tablespoons butter, milk and vanilla extract in medium bowl. Mix well; spread glaze over warm rolls.

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Grandma's Secret Trick

Sometimes Grandma would use hot water to plump up raisins if they were dry and hard. She would soak the raisins in hot water for 3 to 5 minutes. Then she would drain them and use as directed in the recipe.

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