Cinnamon Raisin Whirls Sweet Rolls Recipe

1      Reviews by:    Diane Builta   Cinnamon Raisin Whirls Recipe creates a tasty dough with yeast, sugar, milk, butter, flour, eggs and raisins, sprinkles with cinnamon sugar, bakes and then glazes with powdered sugar icing resulting in a very delicious dessert. Food Category:    Bread Cuisine Origin:    Midwestern    Servings: 12 Calories: 469 per serving Print Preview Rate This Recipe Prep Time:   3 Hours 35 Minutes Cook Time:   30 Minutes Total Time:   4 Hours 5 Minutes

INGREDIENTS

• 2 packages active dry yeast
• 1/2 cup warm (105° to 115° F) water
• 3/4 cup sugar
• 2/3 cup warm (105° to 115° F) milk
• 1 teaspoon salt
• 1/2 cup butter or margarine, softened
• 5 to 5 1/2 cups flour
• 2 eggs
• 1/3 cup butter or margarine, softened
• 1 cup raisins
• Powdered Sugar Icing (see directions)
• For Cinnamon Sugar:
• 3/4 cup sugar
• 1 tablespoon ground cinnamon

DIRECTIONS

• Sprinkle yeast over the water in large bowl of electric mixer. Add 1 tablespoon of the sugar. Let stand until yeast is soft (about 5 minutes). Add remaining sugar, milk, salt, and the 1/2 cup softened butter. Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes).
• Separate one of the eggs; reserve white for glaze. Beat in egg yolk and whole egg, one at a time, beating until smooth after each addition. Stir in about 2 cups more flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (12 to 15 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl.
• Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (1 1/4 to 1 1/2 hours). Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Roll dough out on a floured surface-into a 14x18-inch rectangle. Spread evenly with the 1/3 cup softened butter, then sprinkle with Cinnamon Sugar. Sprinkle evenly with raisins. Starting from an 18-inch side, roll dough jelly-roll fashion; moisten a long edge and pinch to seal. Cut roll into 12 equal slices.
• Arrange slices, cut sides down, in a well-greased 9x13-inch baking pan. Cover lightly with waxed paper. Let rise until doubled in bulk (45 minutes to 1 hour). Preheat oven to 375° F. In a small bowl beat reserved egg white with 1 teaspoon water. Brush lightly over rolls. Bake until well browned (25 to 30 minutes). Drizzle warm rolls with Powdered Sugar Icing, then serve warm or at room temperature.
• FOR POWDERED SUGAR ICING: In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.

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