Print Friendly Recipe
- Virginia Hood
- 4-4 1/3 cup (80 ml) flour
- 1 pkg yeast
- 1 cup (225 ml) milk
- 1/3 cup (80 ml) sugar
- 1/3 cup (80 ml) butter or margarine
- 1/2 tsp (2 ml) salt
- 2 eggs
- 3 tbsp (45 ml) melted butter
- 1-1/2 cups (350 ml) sugar
- 2 tsp (10 ml) cinnamon
- 3/4 cup (175 ml) raisins
- 1 cup (225 ml) confectioners sugar
- 1/4 tsp (1 ml) vanilla
- 3 to 4 tsp (20 ml) milk or orange juice
- In a large mixing bowl combine 1-1/2 cups (350 ml) flour and yeast, set aside.
- In saucepan, heat and stir milk, 1/3 cup (80 ml) sugar, butter and salt till mixture is warm and butter is almost melted.
- Add to flour mixture along with eggs.
- Beat with electric mixer on low for 30 seconds, scraping bowl constantly.
- Beat on high for 3 minutes.
- Using a wooden spoon, stir in as much of the remaining flour as you can.
- Let rise once.
- Punch down.
- Turn onto lightly floured surface.
- Divide in half.
- Cover and let rest for 10 minutes.
- Roll each half into a 12 x 8 inch rectangle.
- Brush with melted butter.
- In a small bowl stir 1-1/2 cups (350 ml). sugar and cinnamon, sprinkle onto dough.
- Sprinkle with raisins.
- Roll up, pinch seams to seal.
- Cut into 10 - 12 slices.
- Place slices, in single layers in two greased 9 x 12 cake pans.
- Cover and let rise till nearly dougle.
- Bake at 375 degrees (200 C.) F for 20 - 25 minutes.
- ICING: In small bowl stir confectioners sugar and vanilla.
- Stir in enough milk to make a smooth icing.
- Spread over rolls.
- These take time, but are worth it. Enjoy
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