| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Breads, Breakfast, Copycat, Desserts, Snacks |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Yeast |
| 4 |
c |
All-purpose flour; (to 5 cups) |
| 1 |
c |
Milk |
| 1/2 |
c |
Butter |
| 1 |
|
Whole egg |
| 1/2 |
c |
Raisins |
| 1 |
c |
Confectioner's sugar |
| 2 |
tb |
Butter; softened |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Half and half |
| 1 |
tb |
Bailey's Irish Cream |
| 1/2 |
c |
Whipped cream |
INSTRUCTIONS
CINNAMON ROLLS
ICING
Cinnamon Rolls: In a large bowl, add sugar, salt and 2 cups flour. Add 2
tablespoons yeast. Blend with fork. Heat milk and butter until scalded. Let
cool to lukewarm, then add dry ingredients. Stir until well mixed, then add
1 beaten egg and mix well. Add remaining flour a little at a time until a
soft dough is formed. Remove dough from bowl and knead on floured board.
Place in greased bowl. Let rise until doubled in bulk. When doubled, roll
out thin. Spread butter on dough. Shake on mixture of cinnamon and sugar
and sprinkle raisins on top. Roll up like a jelly roll. Cut in 1/2-inch
rounds and place in a 9-inch round pan. Let double in size again. Bake at
375F for 15 to 20 minutes or until golden brown. Remove from pan and spread
on icing. Shake cinnamon and sugar over top. May also top with chopped
pecans.
Icing: Blend sugar and butter. Add vanilla. Blend in remaining ingredients
until mixture is smooth and creamy
Source: The Birmingham News, 11/5/97. MC formatted by Ramona Cooper.
Recipe by: Ruthann Westervelt
Posted to recipelu-digest Volume 01 Number 238 by Sewgoode@aol.com on Nov
10, 1997
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