Cinnamon Rolls with BourbonSoaked Raisins
Assemble the Rolls. Grease a 13x9x2-inch baking pan. Punch down dough. On a lightly floured surface, roll the dough into a rectangle about 18x9 inches. Once the dough is rolled out, spread it evenly with 2 tablespoons softened butter or margarine. Sprinkle the cinnamon-sugar mixture evenly over the rectangle.
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1. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture.
Home made Cinnamon Rolls with raisins, chopped walnuts and glaze
Start by preparing the dough for the cinnamon raisin rolls. In a large mixing bowl, add the milk and yeast. Mix with a fork or the machine on low speed until the yeast is dissolved. Add in the egg and sugar, followed by flour and salt (dry ingredients).
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Next, in a small mixing bowl, stir together the brown sugar, cinnamon, raisins, and walnuts and set it aside. 2. MAKE THE ROLLS: First, sprinkle some all-purpose flour onto a surface, counter, or on a wooden board. Then unfold the first pastry sheet. 3.
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Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap. Turn off 100 degree oven, place bowl of dough into oven; close the door.
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Cool mixture to 110º. Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, 1 cup flour, and oats mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
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To raise the dough. Place rolls in oven. Turn heat on 350 for exactly one minute. Turn off heat. Every 20 minutes, turn on oven again for one minute only. Repeat this process for approximately 1 1/2 to 2 hours until rolls raise until doubled or tripled in size.
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Melt butter in the bottom of a baking dish and use it to grease the bottom and sides of the baking dish. Place rolls in the dish, laying each down on its side so you can see the swirl of cinnamon face up. Second Rise (30-60 Minutes). Cover the baking dish with a kitchen towel and let rise for another 30-60 minutes.
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Place in greased bowl; turn once. Cover; let rise till double, 1-1/2 to 2 hours. Turn out on lightly floured surface; divide dough in half. Roll each half to 16- by 8-inch rectangle. Combine 1/2 cup sugar, 4 tablespoons melted butter or margarine, 2 teaspoons cinnamon; spread half the cinnamon mixture over each rectangle.
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Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even, and 15 inches long.
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Cover loosely; let the dough rise in a warm place until nearly double in size (about 30 minutes). Preheat the oven to 375°F. Bake the rolls for 20 to 25 minutes or until light brown. If necessary to prevent over-browning, cover the rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven.
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In a medium bowl, combine brown sugar, cinnamon and butter until well blended. Spray a 9x13 pan (or a 9-inch round pan) with non-stick cooking spray. Preheat oven to 375 degrees. On a generously floured work surface, roll dough out to a 12x18 rectangle by about 1/4 inch thick. Spread the filling mixture over dough.
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Preparation. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture.
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Use a sharp serrated knife or a pastry cutter to divide the dough into two equal logs. Cut each log into 6 equal portions. Place the rolls into the prepared pan, pressing down slightly. Cover the rolls and let them rise in a warm place for 45 minutes to 1¼ hours to rise and become very puffy. Preheat the oven to 350°.
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In medium bowl mix filling ingredients, except raisins, until very well mixed. Sprinkle all or most of it over dough. Sprinkle evenly with raisins. Butter the inside of a cast iron skillet with about 1/2 Tbl. very soft butter, set near dough. Roll up dough tightly and evenly from long end, trim off ends.
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Heat the sour cream to lukewarm. Stir in 2 tablespoons butter, sugar, baking soda, and salt. Stir yeast into warm water. Add yeast and beaten egg to sour cream mixture. Mix in enough flour to create a soft dough. Turn out on a floured counter and knead lightly for a minute. Form into a ball and let rest for 5 minutes.
