Raisin Cinnamon Rolls

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Raisin Cinnamon Rolls

Ingredients

About 3 ˝ cups al purpose flour, divided
1 package dry yeast
1 ź cups milk
ź cup sugar
ź cup shortening
1 teaspoon salt
1 egg
˝ cup sugar
ź cup butter or margarine, melted
2 teaspoons, grund cinnamon
˝ cup raisins, divided
Glaze (recipe follows)

Directions:

Combine 2 cups flour and yeast in a large owl; stir well and set aside. Combine milk, ź cup sugar, shortening and salt in a saucepan. Cook over medium heat until mixture reaches 120 degrees to 130 degrees. Pour into yeast mixture, mixing well. Add egg and mix at low speed with an electric mixer for 30 seconds. Beat at high speed for 3 minutes, scraping sides of bowl.

Stir in remaining 1˝ cups flour. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 ˝ to 3 hours or until doubled in bulk.

Divide dough in half. Roll each half into a 16 x 8-inch rectangle on a lightly floured surface. Combine ˝ cup sugar, butter and cinnamon; spread half of mixture over each rectangle and top each rectangle with 14 cup of raisins. Roll up jellyroll fashion, beginning with long side; pinch long edge (do not seal ends). Cut into 1 inch slices; place slices, cut side down in a greased 9 inch square baking pan.

Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Bake at 375 degrees for 20 to 25 minutes. Drizzle with glaze while warm, Yield 3 dozen.

Glaze:

1 cup sifted powdered sugar
1 to 2 tablespoons milk
˝ teaspoon vanilla extract

Combine all ingredients; stir until smooth. Yields about 1/3 cup

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