I usually steer clear of any recipe that requires yeast and/or a rolling pin, but a gal from our church in Kansas said these were easy, and you know what…she was right! Thanks, LeeAnn!
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/2 cup raisins (optional)
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal.
Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees.
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.
Did I change anything? I added some icing to them after they had cooled a little. (recipe below) I think next time I will bake them in a greased glass pie dish instead of the muffin tin. The muffin tin was fine, but it’s going to be a bear to clean.
What did the family think? These were an awesome addition to our New Year’s morning brunch.
2 cups powdered sugar
2 tablespoons milk (add more milk if it’s too thick)