Indulgent Homemade Cinnamon Rolls – my adaptation from a Cooking Light recipe

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I don’t even recall how long ago I clipped this recipe from a Cooking Light magazine. I just knew I’d file it under “will bake someday”. I was never one to play with yeast recipes. But as much as I love Cinnabon, I thought I’d give this one a try.

Dough

1 package of yeast

1/4 cup warm water (100-110degrees)

1/2 cup warm milk (100-110degrees)

1/3 cup sugar

1/4 cup softened butter

1 teaspoon vanilla

3/4 teaspoon salt

1 large egg, beaten

3 1/2 cups flour, divided

Filling

3/4 cup raisins (preferably golden)

3/4 cup brown sugar (original calls for 2/3)

1/2 stick melted butter

Glaze

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

Dissolve yeast in warm water in large bowl. Let stand 5 minutes. Add the milk, sugar, butter, vanilla, salt and egg and stir until combined. Place in stand mixer with the dough hook, add 3 cups of flour and mix on speed 2 until dough pulls away from the side. Place in large bowl coated with cooking spray and place in a warm location (85 degrees is ideal) for an hour or until doubled in size.

To prepare filling – combine raisins, brown sugar and cinnamon. Roll dough into a 10×15 rectangle. Brush dough with melted butter, and sprinkle the brown sugar mixture. Roll up and pinch seam to seal. Wrap and chill for 20 minutes.

Unwrap and cut into 20 1/2 inch slices or 10 1 inch slices! Arrange cut side up on a cookie sheet lined with either parchment or a silicone mat, 1 inch apart and let rest on the sheet, covered, to rise again, about an hour.

Then bake at 350 for 15-20 minutes, until just very lightly browned. To prepare glaze, combine the ingredients with a whisk and drizzle over warm cinnamon rolls.

Don’t worry about the calories. Eveything in moderation. And BON APPETIT!