Recipe - Gooey Homemade Cinnamon-Raisin Rolls

Stephen Ceideburg

ROLLS
2 One fourth cup Allpurpose flour
1 pack Active dry yeast
1 cup Skim milk
One fourth cup Margarine
One fourth cup Granulated sugar
One half teaspoon Salt
1 Egg
3 Egg whites
2 One fourth cup Wholewheat flour,
approximately

FILLING
One half cup Firmly packed dark brown
sugar
One fourth cup Wholewheat flour
1 tablespoon Ground cinnamon
One fourth cup Margarine
Three fourths cup Raisins
Nonstick cooking spray

To make rolls: Combine allpurpose flour and yeast in a large mixing bowl;
set aside. In a small saucepan over low heat, combine milk, margarine,
sugar and salt. Stir just until the margarine starts to melt (120 to 130
degrees). Add to the flour and yeast mixture, mixing well.

Add egg and egg whites to the flour mixture and beat with an electric mixer
on low speed for 30 seconds, scraping the sides of the bowl constantly.
Beat on high speed for 3 minutes. Using a spoon, stir in as much of the
wholewheat flour as you can.

Turn the dough onto a lightly floured surface and knead in enough of the
remaining flour to make a soft dough that is smooth and elastic, kneading
for about 4 minutes. Shape into a ball and place in a bowl which has been
sprayed with a nonstick cooking spray. Turn ball over once and allow to
rise in a warm place until doubled in bulk, about 1 hour.

To make filling: While dough is rising, make the filling. Combine brown
sugar, flour and cinnamon in a medium bowl and mix well. Cut in the
margarine until crumbly, using two knives or a pastry blender; set aside.

To form: Punch dough down and turn onto a lightly floured surface. Cover
and allow to rest 10 minutes. Roll dough out into a 12inch square and
spread filling evenly over the dough. Top with raisins and roll up tightly
like a jelly roll, pinching to seal the seam. Cut roll into eight 1
1/2inch slices and arrange slices, cut side up, in a 9by13inch baking
dish sprayed with nonstick cooking spray. Cover the dish loosely with clear
plastic wrap and allow to rise again until almost double in size, about 45
minutes.

To bake: Preheat oven to 375 degrees. Before baking, remove the plastic
wrap and lightly spray the tops of the rolls with a nonstick cooking spray.
Bake for 25 to 30 minutes or until lightly brown. If the rolls start to get
too brown, cover them with foil the last 5 to 10 minutes of baking.

Remove rolls from oven and allow to cool 2 minutes. Invert onto a wire rack
and allow to cool slightly. Invert them again onto a serving dish. Serve
warm or allow to cool to room temperature and freeze for future use.

Makes 8 rolls.

Per serving: 496 calories, 27 milligrams cholesterol, 13 grams fat, 335
milligrams sodium.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini