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| My Cinnamon Rolls are light and delicious! |
Warm up the family quickly with a little lovin' from your oven--Nuts style! Today, I have my favorite recipe for making delicious cinnamon rolls and raisin bread from the same sweet raised dough. You'll never miss those bakery shop ones again once you make these. Trust me, you'll be nuts for this recipe just like I am!
My Favorite Sweet Roll Dough (Cinnamon Rolls/Raisin Bread)
7 to 8 cups sifted flour
2 cups milk
1/2 cup sugar
1/2 cup canola oil
1/4 cup warm water
1 package of active dry yeast (1 tablespoon)
1 teaspoon of sugar
3/4 cup of sugar (to sprinkle inside the rolled dough)
cinnamon (sprinkle as much as you like inside the rolled dough)
1/3 cup raisins (to add to the rolled dough of piece(s) to be raisin bread)
Test the water on the back of your wrist for the temperature. You want slightly warm water, but not hot like you would do for testing a baby bottle. When the temperature feels right, add the teaspoon of sugar to your water and yeast. The sugar will help the yeast to grow and bubble faster.
Add 7 cups of the sifted flour with all the remaining ingredients in a large mixing bowl. Mix and add the last cup of flour gradually until the dough doesn't feel sticky. When it feels like the right consistency, take it to a floured surface and knead until it forms a soft dough ball.
Place in a greased bowl and cover. Let it rise near a warm spot until doubled (about 1-1/2 to 2 hours).
Punch down, then divide into three balls. Let rest 15 minutes more before rolling each piece on a lightly floured surface. Grease two loaf pans (9" x 5") and one small cake pan (11-1/2" x 8-1/2") or you can make all cinnamon rolls or two giant raisin breads (use a cookie sheet).
My secret is brushing the rolled dough lightly with water--not oil or butter! Then sprinkle the sugar and cinnamon before rolling up, beginning with the narrow side. Pinch together so nothing leaks out, then place the seam side down on the greased pan.
Roll out the same way for cinnamon rolls but this time skip the raisins. Shape the roll and then slice into pieces. When I make the two loaves and small cake pan of rolls, I get 12 rolls. Let them rise and double for about 45-60 minutes.
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| No one can resist overindulging when I bake these. |
Simple Glaze Nuts Style
1 cup of confectioners sugar (sift if lumpy)
1/2 teaspoon of vanilla or maple or lemon flavoring
Milk (About a 1 tablespoon)
Put everything together in your mixing bowl and beat until it's the spreading consistency you like. If you want a thinner glaze add a bit more milk. When rolls and bread are cool just drizzle the glaze on.
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| Raisin bread is just as yummy from my sweet roll dough. |
