Cinnamon Rolls
Serving Size : 24 persons
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| Amount | Measure | Ingredients |
|---|---|---|
| Dough Recipe | ||
| 4 | tablespoon | Active dry yeast |
| 1 | teaspoon | salt |
| 1/2 | cup | sugar |
| 3 | large | eggs |
| 1 | teaspoon | vanilla extract (use real vanilla extract and not imitation) |
| 1/2 | teaspoon | grated lemon zest (this is the fragrant yellow layer of the lemon peel) |
| 4 - 5 | cups | all purpose or bread flour |
| 1/2 | cup | butter or margarine, softened |
| Cinnamon Roll Filling | ||
| 1 - 1/2 | cups | cups brown sugar |
| 2 | cups | raisins |
| 1 | cup | chopped walnuts |
| 2 | tablespoon | Cinnamon |
| 3 | tablespoon | butter, softened |
| Cream cheese Icing | ||
| 8 | oz | cream cheese softened |
| 1 | cup | powdered sugar |
| 1 | teaspoon | vanilla extract |
| 1/2 | oz | bourbon, brandy, or orange flavored |
| liqueur (optional) | ||
Dissolve yeast in 1 cup lukewarm (approximately 105 degrees) water, add in the salt, sugar, eggs , vanilla, and lemon zest and stir until eggs are well blended in. Add in enough flour to make a soft dough (this is usually around 2 cups or so ) then work in the softened butter.
Pour soft dough out onto a floured table or pastry board and work in remaining flour, kneading by hand 10 minutes or until dough is shiny and very elastic. Form into a large ball and place in a floured bowl and set in a warm well ventilated area or in an oven set to "warm" let rise 30 minutes or until doubled in volume and a finger pressed into the surface produces a small dent that does not spring back.
Punch dough down and pour out onto a floured surface and , using a rolling pin, roll out until very thin (about 1/8" thick) at this point it should look like a rectangle about 2 feet long by 1 foot wide. Spread softened butter very generously over the dough surface then sprinkle the ground cinnamon onto the butter.
Next, spread the brown sugar over the butter-cinnamon mixture then add the walnuts and raisins making sure to cover the dough evenly. Roll dough into a cylinder and then pat lightly to firm up the roll. Cut into 2" thick rolls and place in a greased 9x13 oven pan.
Place in a preheated 350 degree oven and bake for 25-30 minutes or until rolls are well browned and the dough sounds "hollow" when tapped.
Remove from oven and blend the cream cheese, sugar, vanilla and liquor(you may need to add a little water) in a large bowl and then drizzle generously over the top of the still warm cinnamon rolls.
Let cool, then serve with a tall glass of cold milk or perhaps a small glass of warm brandy or whiskey.
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