MIXER-MADE CINNAMON ROLLS
Soft, gooey, delicious--And EASY to make! I got this recipe from my mom, who makes them every other week or so. I individually wrap them and freeze them in a freezer bag, taking them out and warming them as we want to eat them. Prep time includes time for letting the dough rise. Actual WORK time is more like 15 minutes. I don't recommend using a wimpy mixer. A basic Kitchen Aid works GREAT!
Provided by GinaJohnson
Categories Breakfast
Time 1h20m
Yield 20-24 Rolls, 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in mixer bowl (I use a Kitchen Aid) except eggs and topping, and beat 2 minutes until smooth. Scrape bowl often.
- Add eggs and beat until mixed.
- Add 3 ½-4 Cups more flour.
- Switch to dough hook and mix until a good dough forms.
- Place dough on pastry cloth or Silpat and invert bowl over dough. Let rest for 20 minutes.
- Roll dough into large rectangle (about 18x24")
- Butter the rectangle.
- Mix brown sugar with cinnamon. Spread evenly over dough.
- Top liberally with raisins.
- Roll into long cylinder. Pinch to seal long edge.
- Cut into 1"+ slices (hint: use floss, scraping below the roll and when you reach the cutting point, slowly bring upwards, crossing the floss and pulling to cut through the roll).
- Arrange rolls in two greased 9x13" pans.
- Let rise about 45 minutes.
- Bake at 350 degrees for 20-28 minutes.
- Frost with cream cheese, maple or powdered sugar frosting.
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