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Pamela...I believe this is your list of ingredients. Your directions match my recipe. Hope it helps.
EXTRA SPECIAL CINNAMON ROLLS
Adapted from: Favorite Recipes of Home Ec Teachers
FOR THE DOUGH:
2 packages active-dry yeast
2 1/2 cups warm water (110 degrees F), divided
1/2 cup plus 1 tbsp. sugar, divided use
1/4 tsp. ginger
2 tsp. salt
2 eggs
8 1/2 to 9 cups sifted flour, divided use
2 cups raisins, plumped in boiling water, drained
1/2 cup shortening
FOR THE FILLING:
1/2 cup melted butter
1 (1 lb) pkg brown sugar
8 tsp. cinnamon
FOR THE TOPPING:
1 cup heavy cream
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. vanilla
chopped nuts (optional)
FOR THE VANILLA GLAZE:
3 cups confectioners' sugar
3 Tbsp. melted butter
2 Tbsp. hot milk
1 tsp. vanilla
dash salt
FOR THE DOUGH:
Dissolve yeast in 1/2 cup water with 1 tablespoon of the sugar and ginger.
Add the remaining 2 cups warm water, remaining 1/2 cup sugar, salt, eggs and 3 cups of the flour. Beat well; allow to set until light.
Add raisins, shortening and enough of the remaining 5 1/2 to 6 cups flour to make a soft dough. Knead until smooth. Let rise until double in bulk.
Divide dough into fourths; roll each piece about 22 inches long and 1/4 inch thick.
FOR THE FILLING:
Spread the dough with melted butter. Combine the 2 1/4 cups brown sugar with 8 teaspoons of cinnamon. Sprinkle top of dough with brown sugar mixture.
Roll up as for jelly roll. Cut into 1-inch pieces. Place cut side down on greased pans. Let rise until double in bulk.
Preheat oven to 375 degrees F.
FOR THE TOPPING:
Combine the heavy cream, the 1/2 cup brown sugar, 1 teaspoon cinnamon, and vanilla. Spread mixture over rolls, top with chopped nuts, if desired.
Bake in 375 degree F oven for 25 minutes or until done.
Remove from pans immediately. Cool slightly before topping with Vanilla Glaze.
FOR THE VANILLA GLAZE:
Stir together the confectioners' sugar, melted butter, hot milk, 1 tsp. vanilla, and dash of salt until smooth. Spread on the warm rolls.
Editor's note:
I took the liberty of combining the ingredients list with Pamela's instructions. If anything needs changing please let me know.
Thank you for the recipe Pamela and Debbie - it looks like a keeper!
Happy Baking,
Betsy at Recipeslink.com
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