Cinnamon Rolls

Cinnamon Rolls

Dough:

1 package yeast

1/4 C. melted butter

1/2 C. warm water

2/3 C. warm milk

2 1/2 C. bread flour

1 C. whole wheat flour

2 eggs (use ingredients at room temperature)

3 T. sugar

Filling:

1/2 C. melted butter

1/2 C. granulated sugar

1 C. chopped nuts

1 T. cinnamon

1/2 C. brown sugar

1/2 C. raisins (soaked in water to plump, drained)

Icing:

2 C. powdered sugar

2 T. corn syrup

Juice of 1 orange or lemon

The dough ingredients go into the breadmaker. Select “manual” and “white.” When the cycle is over, it beeps and shuts off.

Roll dough out on a floured board to a large thin rectangle, 22 by 14 inches. Brush dough with melted butter. Combine filling ingredients. Sprinkle dough with this mixture.

Roll jelly-roll fashion, starting with long edge. Seal edges, slice into 10-20 rolls. Place cut side down onto baking sheet. Or, even better, put in a greased sugared glass baking dish.

Cover with a clean towel and let rise in a warm place till doubled, about 30 minutes.

Bake at 350 degrees 20-25 minutes. Brush with melted butter. Drizzle with icing.

Icing: Mix together to reach the desired consistency.