Cinnamon Raisin Rolls…

I cut this recipe in half and I also added raisins.  I soak the raisins in warm water first to make them softer and plumper.   I used about a half cup of soaked raisins, drain before sprinkling over prepared rolled dough.

DOUGH

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast

SUGAR MIXTURE (I like to add extra sugar & cinnamon!)

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened

FROSTING (I like to double this!!)

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  • Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me it’s wet ingredients first). Select dough cycle; press Start. (If you don’t have a bread machine you could knead by hand and let it rise until doubled.)
  • Meanwhile, in a small bowl, combine brown sugar and cinnamon.
  • After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  • Roll dough into a 16×21 inch rectangle.
  • Spread dough with 1/3 cup softened butter (I just smush it around with my fingers)
  • Sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! (I like to save a little mixture to sprinkle on top of the rolls once they are rolled up.)
  • Roll up dough from the LONG side of the triangle (you get more rolls that way!), and cut into 12-16 rolls.
  • Place rolls in a lightly greased 9×13 inch baking pan. Be sure to space the rolls out in your pan so they DON’T TOUCH. You may have to bake them in 2 or even 3 separate pans. I like to let them rise for at least 30 minutes (longer = bigger). I like to sprinkle them with a little extra brown sugar mixture.
  • Cover and let rise until nearly doubled, about 30 minutes.
  • Bake rolls at 375 until golden brown, about 15 minutes. Don’t over-bake!
  • While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. ENJOY!