Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Southern Living April 2001

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Recipe Summary

Yield:
4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.

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  • Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.

  • Place dough in a well-greased bowl, turning to grease top.

  • Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

  • Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.

  • Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.

  • Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  • Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an "X" shape.

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