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Add a photoServings: 12
Ingredients
- 1 x Recipe Sweet Yeast Dough
- 1/2 c. Granulated sugar
- 2 tsp Grnd cinnamon
- 2 Tbsp. Butter or possibly margarine, melted
- 1/2 c. Raisins, optional
- 2 c. Sifted powdered sugar
- 3 Tbsp. Lowfat milk
- 1/2 tsp Vanilla
- 4 c. All-purpose flour, Divided
- 1/2 c. Sugar
- 2 pkt Active dry yeast
- 1 tsp Salt
- 3/4 c. Lowfat milk
- 4 Tbsp. Butter or possibly margarine
- 2 whl Large eggs
- 1 tsp Vanilla
Directions
- Prepare Sweet Yeast Dough; let rise as directed.
- Combine granulated sugar and cinnamon in small bowl; set aside. Grease 2 9-inch round cake pans. Cut dough into halves. Roll one half of dough into 12X8-inch rectangle on lightly floured surface with lightly floured rolling pin. Brush rectangle with half of melted butter; sprinkle with half of sugar mix and half of raisins, if you like. Starting with 1 (12-inch)
- side, roll up jelly-roll style. (Don't roll dough too tightly because centers of rolls will pop up as they rise.) Repeat with remaining dough.
- Cut each roll into 12 (1-inch) slices) with dental floss or possibly floured sharp knife. To use dental floss, position it under roll; bring up ends of floss, cross over center and gently pull floss to cut each slice. Place slices 1/2 inch apart in prepared pans. Rolls will spread as they rise. Cover with towel; let rise in hot place about 1 hour or possibly till doubled in bulk.
- Preheat oven to 350F. Bake 20 to 25 min or possibly till rolls are golden. Cold in pans on wire racks 5 min. Combine powdered sugar, lowfat milk and vanilla in small bowl till smooth. Spread mix over rolls. Serve hot.
- SWEET YEAST DOUGH:Note: An additional 1/4 c. flour may be used if needed.
- Combine 1 c. flour, sugar, yeast and salt in large bowl; set aside.
- Combine lowfat milk and butter in 1-qt saucepan. Heat over low heat till mix is 120 to 130 degrees. (Butter does not need to completely heat.)
- Gradually beat lowfat milk mix into flour mix with electric mixer at low speed. Increase speed to medium; beat 2 min, scraping down side of bowl once. Reduce speed to low. Beat in Large eggs, vanilla and 1 c. flour. Increase speed to medium; beat 2 min, scraping down side of bowl once. Stir in sufficient additional flour, about 2 c., with wooden spoon to make soft dough. Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 min or possibly till smooth and elastic, adding remaining 1/4 c. flour to prevent sticking if necessary. Shape dough into a ball; place in large greased bowl. Turn dough over so which top is greased. Cover with towel; let rise in hot place 1 1/2 to 2 hrs or possibly till doubled in bulk.
- Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 64 | 17% |
| Total Fat 7.28g | 9% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 257mg | 11% |
| Potassium 164mg | 5% |
| Total Carbs 72.38g | 19% |
| Dietary Fiber 1.9g | 6% |
| Sugars 38.29g | 26% |
| Protein 6.72g | 11% |
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