I've been wanted to try baking some cinnamon rolls for years now. I finally got around to it AND I got to bake them with my brand new Kitchen Aid Mixer!
Ingredients:
- 1 tsp White Sugar
- 1 (.25oz) Package Active Dry Yeast
- 1/2 cup Lukewarm water (110 degrees)
- 1/2 cup Milk
- 1/4 cup White Sugar
- 1/4 cup Butter
- 1 tsp Salt
- 2 Eggs, beaten
- 4 cups All-Purpose Flour
- 3/4 cup Butter
- 3/4 cup Raisins
- 1 tbsp Ground Cinnamon
- 1/4 cup Melted Butter
- In a small bowl, dissolve 1 tsp sugar and yeast in lukewarm water. Let stand until creamy, about 10 minutes.
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm (110 degrees).
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; mix until well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. OR, use your hook mixer attachment and knead on medium-low speed for about 6 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth.
- Pour into greased 9x13 inch baking pan.
- Melt remaining butter; set aside.
- Combine remaining 3/4 cup brown sugar, 3/4 cup raisins, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.
- Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter.
- With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
- Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
