4 to 4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup unsalted butter or margarine
1/2 teaspoon salt
2 large eggs
For Cinnamon Filling Mixture:
3 tablespoons unsalted butter or margarine, melted
1 1/2 cups granulated sugar
2 teaspoons ground cinamon
3/4 cup raisins (optional)
1 cup sifted confectioners' sugar
1/4 teaspoon vanilla extract
3-4 teaspoons milk or orange juice
In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt until mixture is warm (120°F to 130°F) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
FOR CINNAMON FILLING MIXTURE:
Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. If desired, sprinkle with raisins.
Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12-inch round cake pans. Cover and let rise in a warm place until nearly double (about 30 minutes). Or, cover with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours.
Note: If dough is chilled, let stand, covered, for 20 minutes at room temperature.
Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or until golden brown. Cool slightly. Transfer to a large platter.
In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.
Makes 20-24 rolls.
Date: September 12, 2002