Makes: 24 Preheat Oven Temp: 375
4 cups flour — Filling —
1 package active dry yeast 2 Tb. butter, melted
1 cup milk 1/2 cup sugar mixed w/ 2 tsp. cinnamon
1/3 cup sugar raisins, walnuts, pecans, etc (optional)
1/3 cup butter
1/2 tsp. salt
1 In a large bowl, combine 2 cups of the flour and the yeast.
2 In a medium saucepan heat the milk, sugar, butter and salt until warm and the butter melts.
3 Add the milk mixture and the eggs to the flour. Beat with a mixer on low speed for 30 seconds, and then on high speed for 3 minutes. Scrape the bowl and stir in more of the flour until the dough is thick and ready to knead.
4 Turn the dough onto a floured surface. Knead in any remaining flour until the dough is soft, smooth and elastic. About 3 – 5 minutes should be enough.
5 Shape the dough into a ball and place it in a lightly greased bowl. Turn over so the entire dough ball gets greased.
6 Cover the bowl loosely with clear plastic wrap and place it on the top rack in a cool oven. On the bottom rack of the oven, place a warm pan of water. This will provide the warm environment free from drafts that the dough needs for rising. Let it rise until it is double in size, about 1 hour.
7 Remove the dough from its warm spot and punch in the center of the dough. Turn it out of the bowl onto a floured surface. Divide the dough in half and set them both aside to rest covered for 10 minutes.
8 Grease two baking pans, 9-inch round pans work well. Roll out each portion of dough into a 12 x 8 size rectangle. Spread the filling over each, covering all the way out to the edges. First spread out the melted butter and then sprinkle the cinnamon-sugar over top and raisins, nuts, etc.
9 Roll them each (jelly-roll style) from the longest edge. Not too tight, but a firm roll. Seal the end seam so it doesn’t open and fall apart.
10 Slice each roll into 1-inch slices – I was taught a thread technique to slice through the dough without smashing it (see photo below). Arrange the slices in the pans, cover and let rise in a warm place 30 minutes.
11 Bake for 25 minutes or until golden brown. Cool slightly, remove from pans and frost. Enjoy warm!
— Powdered Sugar Icing —-
1 cup sifted powdered sugar 1/4 tsp. vanilla
1 Tb. milk or orange juice
In a mixing bowl, combine all the ingredients. Stir in additional milk or orange juice as needed to get the right drizzle consistency. Makes 1/2 cup icing.
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