From the kitchen of Josephine Barkwell
In a large mixing bowl:
2 packages yeast
1 c milk, warmed
1/4 c water, warmed
Add:
1 c butter, softened
1/4 c sugar
1 tsp salt
2 eggs
4 1/2 c flour
Mix until smooth.
Cover & refrigerate dough for at least 2 hours or overnight.
Divide dough in half.
Roll each into 14″ x 9″ rectangles.
Brush with melted butter (recipe doesn’t say how much, Steph used 3-4 Tbsp for batch photographed)
Grease 2 pie pans with Crisco.
In a bowl, stir together:
1 1/2 c sugar
2 tsp cinnamon
Sprinkle half of sugar mixture over each buttered rectangle.
Scatter 1/3 c raisins over each rectangle (total of 2/3 c)
Roll rectangles into logs.
Slice each log into 9 equal pieces.
Place rolls, cut side up, in greased pie pans.
Cover & let rise in a warm place until doubled, about 1 hour.
Bake @ 350, 30-35 minutes or until golden.
Top warm rolls with glaze.
Glaze
In a bowl, stir together:
1 c confectioner sugar
1 Tbsp hot milk
NOTES
- These buns have a chewy texture, starring a generous white sugar filling (~1 1/2 c) & light glaze.
- For soft fluffy cinnamon rolls, with generous frosting and (~1/4 c) brown sugar in the swirls, try Stephanie’s recipe.
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