From scratch cinnamin roll and icing recipe that includes raisins?

Answer 1

Here are 2 that are good.

Cinnamon Rolls

INGREDIENTS
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
3 tablespoon ground cinnamon
1 teaspoon ground cloves
1/2 cup margarine, softened
3/4 cup raisins


DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar,cloves, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm


Cinnamon Rolls

INGREDIENTS
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled
1 cup cold milk
1/3 cup margarine
1 cup packed brown sugar
3 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3/4 cup raisins or currants
1/2 cup confectioners' sugar
3 tablespoons milk



DIRECTIONS
Cream 1/3 cup butter or margarine, brown sugar,cloves, nutmeg and cinnamon together. Drop 1 teaspoon into each of 12 greased muffin tins. Reserve the remaining mixture.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to form a soft dough, adding a bit more milk if needed.
Turn dough out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants or raisins over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan.
Bake in 400 degrees F (205 degrees C) for 20 to 25 minutes. Turn out on a tray.
To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.

Answer 2

RAISIN CINNAMON YEAST ROLLS

3 1/2 c. flour
1 1/4 c. milk
1/4 c. shortening
1 egg
1 pkg. dry yeast
1/4 c. sugar
1 tsp. salt

Heat milk, sugar, shortening, and salt just until warm (115-120 degrees) - shortening will almost melt; stir constantly. Mix together 1 1/2 cups of flour and yeast. Add milk mixture and egg. Beat for 3 minutes. By hand, stir in remaining flour to make a soft dough. Form into ball. Place in lightly greased bowl. Cover with cloth. Let rise in warm place until dough doubles, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover and let rest 10 minutes. Roll dough out into 2 rectangles. Spread each with melted butter and mixture of cinnamon and sugar. Sprinkle with raisins and or nuts. Starting at long edge, roll up and seal edge, like jelly roll. Cut into 1 inch slices. Place cut side down in greased 9 x 9 inch pan. Cover; let rise in warm place until double, 30- 45 minutes. Bake at 375 degrees for 20 minutes.
Icing of powdered sugar and milk.

Answer 3

You can add raisins to any cinnamon roll recipe... When adding filing mix, sprinkle on riasins and roll it up!


**CINNABONS**

This recipe was originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close.

Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional

Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

--CK.com

Answer 4

RAISIN-CINNAMON ROLLS

*Basic Roll Dough (1/2 recipe)
1/4 c. sugar
2 tbsp. melted butter
1 tsp. cinnamon
1/4 c. raisins

On lightly floured surface, roll 1/2 recipe basic roll dough to 16x8 inch rectangle.
Combine sugar, butter and cinnamon. Spread over dough. Sprinkle with raisins. Roll lengthwise, as for a jelly roll. Seal edge and cut into 1 inch slices. Place cut side down into greased 9x9x2 inch pan. Cover and let rise until double in size (about 30-40 minutes). Bake in 375 degree oven for 20-25 minutes. Remove from pan and frost with confectioners' sugar if desired. Makes 16 rolls.

* BASIC ROLL DOUGH RECIPE:

BASIC ROLL DOUGH

3 to 3 1/4 c. unsifted flour
1 pkg. active dry yeast
1 tsp. salt
1/4 c. sugar
1 c. milk
3 tbsp. of butter
1 egg

In large mixing bowl, combine 1 cup of flour with dry yeast, salt and sugar. In saucepan, heat milk and butter until very warm (120 to 130 degrees); add to flour mixture along with egg. With mixer or beater, beat 2 minutes. By hand, stir in remaining 2 to 2 1/4 cups flour to form a stiff dough. Cover and let rise until doubled in size, about 1 1/4 hours.
Turn out on floured surface. Toss to coat well with flour. Knead a few times or until no longer sticky. Make into rolls, coffee cake or sweet rolls.

TIPS: If desired, use up to 2 cups whole grain flour. Good flavor addition for dinner or cinnamon rolls.

FOR REFRIGERATOR ROLL DOUGH: Substitute warm water for milk. After mixing dough, cover and refrigerate up to 5 days. Use as directed for the basic dough. If desired, double recipe; bake part of dough immediately and refrigerate remaining for later use.

Answer 5

go directly to allrecipes web site and take your pick, they have reveiws to go with them , and let you know what the pit falls are good luck. bacondebaker