CINNAMON ROLLS

Cinnamon rolls are one of those foods that bring back childhood memories for me.  I remember coming home from school on cold winter days and the smell of freshly baked cinnamon rolls as I came in the front door.  YUMMO!  To me, a cinnamon roll is not complete unless it's loaded with raisins--it's really the only way I like raisins--after they've plumped up and carmelized.  If you're not a raisin fan, you can always leave them out, but to me that's a crying shame...

CINNAMON ROLLS

2 cups milk

1 cube butter

7-9 cups of flour (I used almost 9)

6 Tablespoons sugar

1 teasoon salt

3 eggs

3 Tablespoons yeast

butter, cinnamon, brown sugar, sugar, and raisins 

Soak yeast in 1/2 cup lukewarm water.  Scald milk; meanwhile, mix butter, sugar, salt and eggs.  Add scalded milk and 3 cups of flour and mix well.  Add yeast.  Continue to add flour 1/2 cup at a time until you have a nice dough--it should not be sticky but it should still be a little soft.  Place in a greased bowl, cover, and let rise about 1 hour, or until doubled.  Roll out to 1/2 inch thick rectangle. Brush with approximately 2/3 cup melted butter, leaving the top 1/2 inch butter free (it should not pool anywhere or you have too much butter), sprinkle lightly with sugar, brown sugar and cinnamon, just enough to lightly cover the entire rectangle.  Spread raisins around--as many as you like (I have to do half without raisins for the non-raisin eaters in my house...)  

Roll up starting on the long side and rolling toward the edge without butter (if you butter the edge it will be hard to seal the rolls).  Rub a wet finger along the top edge and press lightly to seal.  Cut rolls into 1/2-3/4 inch slices (I use thread, sliding it under the roll, then crossing the thread and pulling...this will keep them a nice round shape instead of squishing them flat as you cut.)  Place rolls on a greased pan approximately 2 inches apart (I fit 8 rolls per pan). Cover with a light towel and allow to rise until double in size--aproximately 1 hour. Bake at 350F for 12-15 minutes.  Makes approximately 28 rolls.

CREAM CHEESE FROSTING

1 8-oz. bar cream cheese, softened

1/4 cup butter

2 lb. powdered sugar

1 teaspoon vanilla

milk

Beat cream cheese and butter together until smooth.  Add half the powdered sugar and vanilla and beat, adding milk as needed to get desired consistency.  Add powdered sugar and milk and continue mixing.  Frosting should be thick but not stiff.  I prefer to allow my rolls to cool before frosting so that the frosting doesn't just melt all over the pan, but you could frost them while they're still warm if you prefer.

For cold rolls, add a small pat of butter and heat in the microwave for about 15-20 seconds...just until warm and butter is melted.  DELICIOUS!