Cinnamon-Raisin Rolls

recipe
To prepare individual rolls, prepare as directed; place one slice in each of 12 lightly greased 3-inch muffin cups. Bake at 375° for 20 to 25 minutes or until golden brown. Cool slightly, and remove from pan.

Yield:

Makes 1 dozen

Recipe from

Recipe Time

Prep: 10 Minutes
Stand: 55 Minutes
Bake: 40 Minutes

Ingredients

1 (26.4-oz.) package frozen biscuits
All-purpose flour
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup golden raisins
1/2 cup chopped pecans, toasted
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Preparation

1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.

2. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle raisins and pecans evenly over brown sugar mixture.

3. Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.

4. Bake at 375° for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.

5. Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.

Note:

September 2006
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