Recipe - Cooking Class Cinnamon Buns

1 Recipe Sweet Yeast Dough
One half cup Granulated sugar
2 teaspoon Ground cinnamon
2 tablespoon Butter or margarine; melted
One half cup Raisins; optional
2 cup Sifted powdered sugar
3 tablespoon Milk
One half teaspoon Vanilla

SWEET YEAST DOUGH
4 cup Allpurpose flour; Divided
One half cup Sugar
2 pack Active dry yeast
1 teaspoon Salt
Three fourths cup Milk
4 tablespoon Butter or margarine
2 Whole eggs
1 teaspoon Vanilla

Prepare Sweet Yeast Dough; let rise as directed.

Combine granulated sugar and cinnamon in small bowl; set aside. Grease 2
9inch round cake pans. Cut dough into halves. Roll one half of dough into
12X8inch rectangle on lightly floured surface with lightly floured rolling
pin. Brush rectangle with half of melted butter; sprinkle with half of
sugar mixture and half of raisins, if desired. Starting with 1 (12inch)
side, roll up jellyroll style. (Do not roll dough too tightly because
centers of rolls will pop up as they rise.) Repeat with remaining dough.
Cut each roll into 12 (1inch) slices) with dental floss or 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 warm place about 1 hour or until doubled in bulk.
Preheat oven to 350F. Bake 20 to 25 minutes or until rolls are golden
brown. Cool in pans on wire racks 5 minutes. Combine powdered sugar, milk
and vanilla in small bowl until smooth. Spread mixture over rolls. Serve
warm.

SWEET YEAST DOUGH: Note: An additional One fourth cup flour may be used if needed.
Combine 1 cup flour, sugar, yeast and salt in large bowl; set aside.
Combine milk and butter in 1quart saucepan. Heat over low heat until
mixture is 120 to 130 degrees. (Butter does not need to completely melt.)
Gradually beat milk mixture into flour mixture with electric mixer at low
speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl
once. Reduce speed to low. Beat in eggs, vanilla and 1 cup flour. Increase
speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in
enough additional flour, about 2 cups, with wooden spoon to make soft
dough. Turn out dough onto lightly floured surface; flatten slightly. Knead
dough about 5 minutes or until smooth and elastic, adding remaining One fourth cup
flour to prevent sticking if necessary. Shape dough into a ball; place in
large greased bowl. Turn dough over so that top is greased. Cover with
towel; let rise in warm place 1 One half to 2 hours or until doubled in bulk.
Punch down dough. Knead dough on lightly floured surface 1 minute. Cover
with towel; let rest 10 minutes.
Posted to recipeludigest Volume 01 Number 510 by "Valerie Whittle"
catspaw@inetnow.net on Jan 13, 1998