Cinnamon Rolls for 8
from
We Gather Together: Recipes for Church, Family, and Civic Events
1 teaspoon Rapid Rise yeast (1/2 package)
2 tablespoons sugar
¼ teaspoon salt
1 ¾ cup + 2 tablespoons flour
½ cup boiling water
¼ cup margarine or butter
1 egg, beaten
Filling (See below.)
¼ cup raisins, optional
Melted butter for brushing
Icing (See below.)
Combine yeast, sugar, salt, and 1 cup of the flour in the bowl of an electric mixer. Stir butter or margarine into boiling water until melted. Cool to 120º - 130º. Add water mixture and egg to flour mixture. Beat on medium speed for 1 minute. Remove beaters; replace with dough hook. Stir in remaining flour with dough hook; knead with mixer for 3 minutes. Allow dough to rest for 10 minutes.
Punch down dough. Roll dough into a 12- x 9-inch rectangle on a lightly floured cutting board. Spread the filling on the dough rectangle. If desired, press ¼ cup raisins into the filling. Roll dough up tightly lengthwise, jelly roll style. Using an electric knife, cut roll into 16 slices. Place rolls in 4 rows of 4 each, cut side up, in a buttered 9- x 9-inch pan. Allow rolls to rise in a warm place for 15 to 20 minutes. Preheat oven to 350º. Bake rolls for 15 to 20 minutes. Brush the rolls with melted butter. Pipe the icing onto the warm rolls.
Filling:
4 tablespoons butter or margarine, softened
4 tablespoons sugar
4 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons + 1 teaspoon flour
Combine all ingredients.
Icing:
1 cup powdered sugar
1 tablespoon milk
Beat ingredients with an electric mixer. Spoon icing into a zip top bag. Snip a corner of the bag with kitchen shears.