Special Raisin & Walnut Cinnamon Rolls with Glaze
Special Raisin and Walnut Cinnamon Rolls with Glaze recipe
Yield
56 servingsPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm, 105 - 115 degrees F |
|
| 8 | cups |
all-purpose flour
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 2 | cups |
milk
warm, 110 to 115 degrees |
|
| 2 | large |
eggs
lightly beaten |
|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
butter
melted |
|
| Filling | |||
| 1 | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1-2 | tablespoons |
milk
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm, 105 - 115 degrees F |
|
| 1.9 | l |
all-purpose flour
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 473 | ml |
milk
warm, 110 to 115 degrees |
|
| 2 | large |
eggs
lightly beaten |
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
butter
melted |
|
| Filling | |||
| 237 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
cinnamon
ground |
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
chopped |
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
|
milk
|
|
||
| 1.3 | ml |
vanilla extract
|
|
Directions
In a mixing bowl, dissolve yeast in water.
Add next 7 ingredients; mix well (do not knead).
Place in a greased bowl; turn once.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch down.
Turn onto a lightly floured board; divide in half.
Roll each half into a 12x8 inch rectangle; brush with butter.
Combine filling ingredients; spread over dough.
Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2 inch baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350℉ (180℃) F for 25 to 30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.
