Cinnamon Rolls With Raisins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Recipe dough from "Buttery | |
| Dinner Rolls" | ||
| 3 | T | Butter or margarine, melted |
| 1/3 | c | Sugar |
| 2 | t | Ground cinnamon |
| 1 | t | Grated lemon peel |
| 1/2 | c | Raisins |
| 1/2 | c | Confectioners' sugar |
| 1 | T | Lemon juice, up to 2 |
INSTRUCTIONS
Make same dough as Buttery Dinner Rolls, through first rise. On a lightly floured surface, roll and spread the dough to a 12 inch by 15 inch rectangle. Brush with melted butter. Combine the sugar, cinnamon and lemon peel; sprinkle evenly over the butter. Sprinkle with raisins. Starting from a long side, roll up the dough tightly. Pinch the long edge of the dough into the roll. Slice into 9 rolls. Place in a greased 9 by 9-inch baking pan, cut side up. Cover and let rise until doubled, about 45 minutes. Bake at 350 F for 25 to 30 minutes or until golden brown. Cool for 10 minutes. Combine 1 Tbsp lemon juice with the confectioner's sugar, adding only enough additional lemon juice to make a very thick glaze. Drop and spread with a teaspoon over the rolls. Note: I'm thinking about trying orange peel and juice instead of lemon, but haven't done so yet. Posted to Digest bread-bakers.v096.n052 Date: Wed, 30 Oct 1996 12:37:00 -0500 From: bob.stedfeld@pcohio.com (Bob Stedfeld)
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Nutrition (calculated from recipe ingredients)
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Calories: 827
Calories From Fat: 308
Total Fat: 35g
Cholesterol: 91.6mg
Sodium: 15.2mg
Potassium: 672.8mg
Carbohydrates: 137.6g
Fiber: 5.9g
Sugar: 116g
Protein: 3.2g