Tuesday, August 31, 2010
Warm and sticky cinnamon rolls are a little time-consuming, but a fantastic treat for special occasions.
yield: 2 dozen rolls
1 cup warm milk
2 Tbsp sugar
1/2 tsp salt
1 1/2 tsp active dry yeast
2 Tbsp butter, melted
3 1/2- 4 cups flour
1/4 cup butter, melted
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup walnuts, finely chopped
1/2 cup raisins
1 cup powdered sugar
4 Tbsp milk
1/4 tsp vanilla
1. To prepare rolls, combine warm milk, sugar, salt, and yeast in a small bowl. Let sit for 15 minutes or until frothy.
2. Place 2 1/2 cups of flour in a large bowl; make a well in the center. Add milk mixture, egg, and melted butter, stirring to combine. Gradually add remaining flour until dough is tacky. Put the dough on a lightly floured surface, adding flour if necessary and kneading until dough is no longer sticky. Return to bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (about 1 1/2 hours). Turn the dough out onto a lightly floured surface, adding flour if necessary and kneading until dough is smooth. Roll out into a 10 x 15-inch rectangle.
2. To prepare filling, while dough rises, combine brown sugar with cinnamon. Stir in walnuts.
3. Brush rolled-out dough with 1/4 cup melted butter. Sprinkle with brown sugar mixture and raisins, leaving a 1-inch margin on 1 of the long sides. Tightly roll up dough lengthwise, starting with the edge that has filling all the way up to it. Press edges to seal. Using a knife, slice roll into 24 pieces. Place rolls in a 9 x 13-inch pan coated with cooking spray. Cover with a damp cloth and let rise in a warm place until doubled in size (at least 1 1/2 hours; you can leave them overnight if you want).
4. Preheat oven to 350°.
5. Bake rolls at 350° for 15-20 minutes or until golden brown. Remove from oven and cool 10 minutes in pan.
6. To prepare icing, combine powdered sugar, milk, and vanilla, stirring with a whisk. Drizzle over cinnamon rolls. Serve warm.