LAUER KRAUT'S SINNAMON ROLLS

Lauer Kraut's Sinnamon Rolls image

Provided by Food Network

Categories dessert

Time 2h

Yield 12 rolls

Number Of Ingredients 19

Ingredients

2 tablespoons active dry yeast
1 tablespoon granulated sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more as needed
3/4 cup shortening
2 teaspoons salt
3 eggs
1 teaspoon vegetable oil
1 cube softened butter
1/4 cup ground cinnamon
1 1/2 cups brown sugar
1 1/2 cups raisins
1 1/2 cups chopped walnuts
8 ounces softened cream cheese
1 cube softened butter
1 1/2 pounds powdered sugar
2 tablespoons maple extract
1 teaspoon vanilla extract
Pinch salt

Steps:

For the bread dough: In a 4-cup measure, put yeast and granulated sugar, then add warm water to the 1-cup mark. Stir together, then let sit to activate.
In a 4-cup measure put powdered milk, then add water to the 2-cup mark. Stir together.
In a large mixing bowl, add flour, shortening and salt. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand.
Make a well in the flour and add the eggs. Add the yeast mixture and the powdered milk mixture to the flour.
Work together until it all comes away from the bowl, adding a touch more flour or water as needed.
Oil the dough slightly on each side, then cover and let rise 10 minutes. Punch down dough, then let rise another 15 minutes. (For best results, chill dough before rolling.)
For the sinnamon rolls: Spread flour on a work surface, then put the dough on the flour. Roll out into a rectangle roughly 24 by 30 inches. Spread on the softened butter, leaving the top edge clean. Top with the cinnamon, followed by the brown sugar, raisins and walnuts.
Use a bench scraper the loosen the bottom edge, then roll the dough up, pulling and tucking as tight as you can until you get to the clean edge. Then pull the clean edge over the roll and pinch to seal up the roll. Cut the ends off of each side by about 1/2-inch-we call these the butts.
Preheat the oven to 350 degrees F.
Eyeball the middle of the roll. Using the bench scraper, cut the roll in half. Next, find the middle of each of the halves and cut those in half. Cut those pieces into thirds. Place on a parchment-lined baking sheet and proof for 10 to 15 minutes. Bake for 15 to 20 minutes.
For the maple cream cheese frosting: Combine cream cheese and butter in a mixer, then mix together until smooth. Slowly add the powdered sugar, beating, then add maple extract, vanilla and salt and mix until completely combined.
Once the sinnamon rolls have cooled enough to handle, microwave the frosting until it is pretty runny.
Dip each sinnamon roll in the frosting to coat completely. Serve with extra melted butter on top!