Sharing & Caring with Cinnamon Rolls Thursday, October 21, 2010


Fleischmann’s Yeast “Bake for the Cure” Contest
Nancy Orrick of Knoxville, 1st Place, 2010 Tennessee Valley Fair

3 1/2 cups bread flour
1/4 cup granulated sugar
1/2 tsp salt
2 1/4 tsps Fleischmann's Yeast
1 1/4 cups warm milk
1 egg, at room temperature, beaten
1/4 cup butter, at room temperature

1/4 cup butter, melted
2 TBSP ground cinnamon
1/4 tsp cloves
2/3 cup firmly packed light brown sugar
1 cup golden raisins
1/2 cup orange juice
1/2 cup chopped pecans

3/4 cup powdered sugar
1/2 tsp vanilla
1 - 2 TBSP milk


Put 2 1/2 cups of flour, sugar, salt, yeast, warm milk, and 1/4 cup butter in a large bowl . Incorporate ingredients with electric mixer. Mix in egg. Add the remaining cup of flour and mix. Knead the dough until it is smooth and satiny and forms a ball. Cover and place in a warm area and let rise until double in size, about 45 minutes. (OR..put dough ingredients in bread machine, including bread machine version of yeast, and choose dough setting.) When dough is ready, dust counter lightly with flour, then roll dough out to approximately 18x12-inches. Spread melted butter thinly over dough with pastry brush. Sprinkle cinnamon, cloves and brown sugar over butter, then the raisins* and nuts. Roll up dough from long side; cut long roll in half, then each half in six pieces. Grease or butter a 9 by 13 inch glass pan and place rolls side by side in pan. Let rise again in warm spot, covered and free from drafts for about 50 minutes. After they rise, preheat oven to 350 degrees. Bake rolls until pale golden brown, 20 - 25 minutes. Let cool in pan about 15 minutes on rack. In small bowl mix together the powdered sugar, vanilla and enough milk so it will drizzle off the end of spoon. Drizzle over rolls after the 15 minutes and cut into separate rolls. Makes 12.
*Pour orange juice over raisins and microwave 30 seconds on high. Let soak until ready for filling. Drain.


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