| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Breads, Breakfast |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Packed brown sugar |
| 1 |
ts |
Ground cinnamon |
| 4 |
c |
Bisquick® baking mix |
| 1 |
c |
Milk |
| 3 |
tb |
Granulated sugar |
| 2 |
tb |
Margarine or butter, softened |
| 1/4 |
c |
Raisins |
| 1 1/3 |
c |
Powdered sugar |
| 2 |
tb |
Milk |
INSTRUCTIONS
GLAZE
Heat oven to 400. Grease rectangular pan, 13x9x2 inches. Mix brown sugar
and cinnamon; reserve. Mix baking mix, milk and granulated sugar until
dough forms. If dough is too sticky, gradually mix in enough baking mix to
mke dough easy to handle (up to 1/4 cup).
Turn dough onto surface generously dusted with baking mix; gently roll in
baking mix to coat. Shape into ball, knead 10 times. Roll dough into
rectangle, 15x9 inches; spread with margarine. Sprinkle evenly with brown
sugar mixture; sprinkle raisins evenly over sugar mixture. Roll up tightly,
beginning at 15 inch side. Seal well by pinching edge of dough into roll.
Cut into 1 1/4 inch slices; place with cut sides down in pan.
Bake 25-30 minutes or until golden brown. Cool 5 minutes; remove from pan.
Spread glaze over warm rolls.
To make glaze mix glaze ingredients until smooth.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997
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