Cinnamon Butterfly Rolls
Yield
18 servingsPrep
3 hrsCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 4 ⅓ | cups |
all-purpose flour
|
|
| 1 | cup |
milk
1 stick butter or margarine |
|
| ½ | cup |
butter
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
raisins, seedless
dark seedless |
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | l |
all-purpose flour
|
|
| 237 | ml |
milk
1 stick butter or margarine |
|
| 118 | ml |
butter
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
raisins, seedless
dark seedless |
|
| 5 | ml |
cinnamon
|
|
Directions
In large bowl, combine sugar, salt, yeast and 1 cup flour.
In 1 quart saucepan over low heat, heat milk and ½ cup butter until very warm (120-130'F).
Butter does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes.
Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often.
With wooden spoon, stir in 2 cups flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ⅓ cup).
Shape into ball; place in greased large bowl, turning to grease top.
Cover; let rise in warm place (80-85'F) until doubled, about 1½ hours.
Punch down dough.
Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes.
Grease 2 large cookie sheets.
In small bowl, mix brown sugar, pecans, raisins, and cinnamon.
In small saucepan over low heat, melt 4 tablespoons butter.
With floured rolling pin, roll half of dough into 17 1/2x12 inch rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar mixture.
From 1½ inch edge, roll dough jelly-roll fashion; pinch seam to seal.
Cut roll into 9 wedges, 1½ inches at wide side, 1 inch at short side.
Turn wedges short side up.
Press handle of wooden spoon across each.
Repeat with other half of dough.
Place rolls 2 inches apart on cookie sheets.
Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 350℉ (180℃).
In cup, beat remaining egg; with pastry brush, brush rolls.
Bake rolls 20 minutes or until golden.
Remove rolls from cookie sheets; cool on wire racks.
