Cinnamon Raisin Rolls

Prep time: 15 minutes
Standing time: 20 to 30 minutes
Baking time: 20 to 25 minutes Servings: Makes 1 1/2 dozen rolls

Ingredients

• 1 (16-ounce) package hot roll mix plus ingredients to prepare mix
• 1/3 cup raisins
• 4 tablespoons butter, softened, divided
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 cups confectioners’ sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Preparation:

• Spray a 13 x 9-inch baking pan with nonstick cooking spray. Prepare hot roll mix according to package directions; mix in raisins. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover dough with plastic wrap; let stand 5 minutes.
• Roll out dough on floured surface to 16 x 10-inch rectangle. Spread dough with 2 tablespoons butter. Combine granulated sugar, cinnamon and nutmeg in small bowl; sprinkle evenly over dough. Roll up dough starting at long end. Pinch edge of dough to seal. Gently stretch sealed dough until 18 inches long.
• Slice dough into 1-inch pieces; place, cut side up, in prepared pan. Cover pan loosely with towel. Let stand until double in size, 20 to 30 minutes. Preheat oven to 375F.
• Bake rolls until they are golden, 20 to 25 minutes. Cool in pan on wire rack 2 to 3 minutes. Remove from pan; cool on wire rack.
• Combine the confectioners’ sugar, the remaining 2 tablespoons butter, milk and vanilla extract in medium bowl. Mix well; spread glaze over warm rolls.

Tip: Use hot water to plump up raisins if they were dry and hard. Soak the raisins in hot water for 3 to 5 minutes. Then drain them and use as directed in the recipe

Enjoy! Have a Wonderful Beltane!

Lisa