CINNAMON RAISIN PAN ROLLS

FOR THE DOUGH:
1/4 cup plus 2 tablespoons sugar, divided use
1 teaspoon ground cinnamon
5 cups all-purpose flour
1 teaspoon salt
2 envelopes Fleischmann’s RapidRise Yeast
4 tablespoons unsalted butter, cut into 4 pats
2/3 cup very warm water (120 to 130 degrees F)
1 cup cold milk
2 tablespoons unsalted butter, melted
1/2 cup dark seedless raisins
FOR THE EGG GLAZE:
1 egg yolk mixed with 1 tablespoon milk
FOR THE POWDERED SUGAR ICING:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter or margarine (melted)
1/2 teaspoon vanilla extract

Mix 2 tablespoons of the sugar and cinnamon together in a small bowl, set aside.

With dough kneading blade of food processor, process the remaining sugar, flour, salt, undissolved yeast and 4 tablespoons butter for 20 seconds. With motor running, pour very warm water, then cold milk through small feed tube in a steady stream. After dough cleans side of bowl, process 45 seconds longer.

Turn dough out onto floured work surface, divide in half. Roll one half into 13 x 8-inch rectangle. Spread with half the melted butter; sprinkle with half the reserved cinnamon-sugar and raisins. Roll up from long side as for jelly roll; seal seam. Cut roll into nine (1 1/2 inch) pieces.

TO MAKE ROLLS IN ONE PAN:
Place 1 roll, cut side up, on center of oiled baking sheet; arrange remaining rolls around center roll. Repeat with remaining dough.

TO MAKE ROLLS IN TWO PANS:
Arrange rolls in two greased 9-inch round pans.

TO RISE:
Cover with oiled plastic wrap; let rise in warm draft-free place for 25 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Brush rolls with egg glaze.

Bake at 375 degrees F for 20 minutes or until done. Cool on wire rack. Drizzle with Powdered Sugar Icing.

TO MAKE THE POWDERED SUGAR ICING:
Combine ingredients in a small mixing bowl or measuring cup; stir until uniform.

TO MAKE ROLLS IN 2 PANS:
Arrange rolls in two greased 9-inch round pans. Bake at 375 degrees F for 25 minutes.

Nutrition Information Per Serving
Serving Size: one roll (1/18th of recipe): Calories: 250, Total Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 15mg, Sodium: 150mg, Carbohydrates: 45g, Dietary Fiber: 2g, Sugars: 15g, Protein: 5g

Makes 18 Rolls