Brown sugar and cinnamon make a gooey sweet filling while powdered sugar dissolves into a creamy glaze that's drizzled over the top of these breakfast treats.

Marcia Whyte Smart
Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
16 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dough, combine yeast, warm milk, and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Stir butter and next 5 ingredients into yeast mixture. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) all-purpose flour and whole-wheat flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes or until smooth and elastic, adding remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch down dough; roll into a 16 x 12–inch rectangle on a floured surface. Coat surface of dough with cooking spray.

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  • To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Tightly roll up rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut dough into 16 rolls. Place rolls, cut sides up, in a 13 x 9–inch metal baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

  • Preheat oven to 375°.

  • Uncover rolls. Bake at 375° for 19 minutes or until lightly browned. Cool in pan on a wire rack.

  • To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

  • Young Chefs can:

  • Older Chefs can:

Nutrition Facts

231 calories; calories from fat 0%; fat 3.8g; saturated fat 2g; mono fat 0.9g; poly fat 0.3g; protein 5.3g; carbohydrates 45.5g; fiber 2.8g; cholesterol 21mg; iron 1.8mg; sodium 110mg; calcium 39mg.
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