Iced Cinnamon Rolls

Cinnamon Rolls 5

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Iced Cinnamon Rolls

Ingredients:

Dough

2 eggs

1 package active dry yeast

3 ½ cups all purpose flour

1 teaspoon salt

2 Tablespoons sugar

½ cup unsalted butter

Filling

¼ cup melted butter

1/3 cup brown sugar

½ cup raisins (optional)

¼ cup chopped pecans (optional)

Sugar for sprinkling

Icing

¾ cup powdered sugar

2 to 3 Tablespoons milk 

Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.

Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes.
Meanwhile, in a large bowl mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl and cover with plastic wrap. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.
In a bowl, mix together the brown sugar, cinnamon, raisins and pecans. Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices. Place on a greased baking sheet and allow to rise in a warm place about 30 minutes. Generously sprinkle with the granulated sugar. Bake in a pre-heated 350°F oven for 30 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
To make Icing, mix the confectioners’ sugar and milk together until smooth. Drizzle icing over rolls and serve.
Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.
Yield: 1 dozen rolls

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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