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Cinammon Rolls
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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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