Cinnamon Rolls with Raisins

  (printable recipe)

   6 cups all purpose flour

   2 cups warm water (110°F)

   2/3 cup white sugar

   1/4 cup vegetable oil

    2 eggs

   1-1/2 tablespoons active dry yeast

   1-1/2 teaspoons salt

Filling Mixture:

   1- 1/2 cups Brown Sugar

   1/2 cup Sugar

   4 tsp. Ground Cinnamon

   1 tsp Ground Nutmeg

   4 Tbsp. butter, melted

   2 cup Raisins

Icing:

   1 cup Confectioners sugar

   1 Tbsp Milk

Instructions:

In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.

Add sugar directly into the water.

Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. Wait about 5 minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.

In a mixer bowl, add your salt and oil. Stir in two cups of flour and eggs and mix until eggs are incorporated. Pour in your proofed yeast water and mix well using the dough hook.

One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.

Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if you need to add a bit more flour. (this step takes the place of kneading the dough for 8-10 minutes by hand)

Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.

Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.

When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half.
Roll out half of the dough.

Spread with half of the filling mixture and sprinkle with raisins. You could roll out the whole thing at once but I find it is easier to work with just half at a time.

Roll up dough.

Cut into 1 inch sections and place in two greased 9 inch pie pans or something similar.

I used the other half of the dough to make a loaf of bread.

Set in a warm place, cover with damp towel and let raise for about a half hour.

Bake at 350°F for 25-30 minutes or until the tops are a rich brown.

Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and putting on a plate.

Mix confectioners sugar and milk together in a bowl and spread on top.

(printable recipe)