Delicious yeast rolls packed full of cinnamon, sugar and plump raisins!
As a kid, I knew that cinnamon rolls were something that my Mom generally made during the holiday season. Early in the morning, I’d stumble into the kitchen and find her standing there with a piece of dough that covered our entire countertop (it was a pretty big countertop). Once she had it all rolled out, she’d cover it with a light layer of butter, sprinkle over the cinnamon sugar and then precisely scatter the raisins on top. Then seemingly with an effortless ease, she’d roll up the dough and slice it into generous rolls. Then the rolls would have a nice warm rise before they were baked to golden perfection in the oven.
Although my opinion is quite biased, I must say that my mom makes the best cinnamon rolls. This recipe is a close second but let’s face it, nothing is as good as mom’s.
Here’s the recipe:
Mama’s Cinnamon Rolls
Recipe by: EE Winkler
For the dough:
- 3 tsp dry yeast
- 1 cup warm milk
- 1 egg
- 3 TBSP sunflower oil or melted butter +1 tsp for greasing the bowl (for the dough to rise)
- 2 TBSP white sugar
- 3 – 3.5 cups all purpose flour
For the filling:
1/2 cup butter (softened) + 1 TBSP for greasing the pan
2/3 cup sugar
2 TBSP ground cinnamon
1/2 cup raisins (rehydrated for 5 minutes in warm water, then drained)
For the topping:
- 2 TBSP softened butter (to brush the warm rolls)
- 1 cup powdered sugar
- 1-2 TBSP milk
In a large bowl, combine the yeast, warm milk, egg, oil (or melted butter), sugar and stir well. Then gradually add in the flour (NOTE: you may not need all of it, so add it gradually. This is something that can vary). Add enough flour until the dough is no longer sticky. Then turn the dough over onto a floured work space and knead it for about 7-10 minutes.
Then place the dough in a lightly oiled bowl, cover it with a kitchen towel and place it in a warm place to rise for 60-75 minutes.
Once the dough has risen (it should have doubled in volume), remove it from the bowl and roll it out on a lightly floured countertop.
Roll the dough out until it is about 1/2 inch (approx. 1.5 cm) thick.
Then spread the softened butter evenly over the dough with your clean hands and/or a pastry brush.
Then combine the sugar and cinnamon in a bowl and sprinkle it evenly on top of the dough.
Scatter the raisins evenly on top of the cinnamon sugar.
Then starting from the longest side of the dough, push the edges up and begin to gently roll the dough, being sure to not have too much slack dough and that the roll is tight and stable.
Once the dough is completely rolled up, cut the dough into slices about half an inch (approx. 1.5 cm) thick.
Grease a deep baking pan with the remaining butter and then place the rolls in the pan so that they are touching, side by side.
Cover the rolls with a kitchen towel and place in a warm area to rise for another 60 to 90 minutes.
Meanwhile, preheat the oven on 175C/350F.
After the cinnamon rolls have risen, they should have doubled in size.
Remove the towel and place the cinnamon rolls in the oven and allow them to bake for about 30-40 minutes or until they are golden brown.
Then take them out of the oven and brush with the 2TBSP of softened butter.
Then to make the glaze: whisk together the powdered sugar and milk adding the milk gradually until the glaze it the consistency of a thickened syrup.
Immediately drizzle the glaze on top of the cinnamon rolls.
Serve & Enjoy warm (they’re soooooo good when they’re warm)!
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