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Raisin-Cinnamon Rolls

1 package active dry yeast
3 1/2 cups sifted all purpose flour
1 1/4 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg

In mixing bowl, combine yeast and 2 1/4 cup flour
Heat milk, sugar, shortening and salt until warm:
stir until shortening melts
Add to dry ingredients
Add egg
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl
Beat 3 minutes at high speed
Stir in enough of the remaining flour to form a soft dough
Place in grease bowl: turn once
Cover, let rise until double, 1 1/2 to 2 hours
Turn out on lightly floured surface; divide dough in half
Roll each half to 16x8 inch rectangle
Combine 1/2 cup sugar, 4 tablespoons melted butter and 2 teaspoons cinnamon
Spread half of the cinnamon mixture over each rectangle of dough
Top each with 1/4 cup raisins
Roll up from long side, jelly roll fashion; seal edge and cut into 1 inch slices
Place cut side down in 2 greased 9x9x2 inch pans
cover, let rise to double, 30-40 minutes
Bake in 375 degree oven for 20-25 minutes
Drizzle with confectioners sugar






recipe courtesy of Doris Miles, mother of Ann McCarthy