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