16
Cinnamon Raisin Buns
Dough:
1 cup milk
2 eggs
1 teaspoon salt
1
⁄
2
cup sugar
1
⁄
4
cup butter, room temperature
4 cups all-purpose flour
2
1
⁄
2
teaspoons bread machine yeast
Filling:
1
⁄
3
cup butter, softened
1 cup brown sugar
1 tablespoon cinnamon
3
⁄
4
cup raisins
At the end of the cycle, remove the dough from the bread machine. Press and hold
START/CANCEL
for several seconds to end the cycle. Place on floured counter and let
rest for 10 minutes. Roll dough to a large rectangle. Spread with softened butter.
Mix the brown sugar and cinnamon, then sprinkle over the butter. Scatter the
raisins over the butter and sugar. Roll up dough from the longest side. Cut into rolls
about
1
⁄
2
-inch thick. Place in a greased 10x14-inch baking pan.
*
Cover and let rise
until almost doubled, about 1 hour. Bake at 375ºF for 20 to 25 minutes, or until
done. Let cool slightly, then ice.
Icing:
Combine the cream cheese, butter, confectioners sugar, vanilla, and salt.
Makes about 16 large cinnamon rolls.
*
Can also use a 9x13-inch baking pan plus a 9x5-inch loaf pan.
Icing:
3-ounces cream cheese,
room temperature
3 tablespoons butter,
room temperature
1 cup confectioners sugar
1 teaspoon vanilla extract
Pinch salt
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