Recipe: Cinnamon Roll Ring (using hot roll mix, tube pan, 1970's)

CINNAMON ROLL RING



1 pkg. hot-roll mix
3/4 cup warm water
1 egg, unbeaten
1/4 cup plus 2 tablespoons honey, divided use
2 tbsp. butter or margarine
1/2 cup brown sugar, firmly packed
1 tsp. ground cinnamon
3/4 cup raisins
1/2 cup chopped nuts
1 cup confectioner's (powdered) sugar
2 to 3 tbsp. milk

Sprinkle yeast from package over 3/4 cup warm (not hot) water in large mixing bowl; stir to dissolve. Add egg, 1/4 cup honey and the hot-roll dry mix; blend well. Let rise in warm place, away from draft, about 1 hour, or until light and doubled in bulk.

Roll out on lightly floured board into 20x12-inch rectangle.

Combine butter or margarine and the remaining 2 tablespoons honey; spread evenly on dough. Combine brown sugar, cinnamon, raisins, and nuts; sprinkle over dough. Roll as for jelly roll from wide' side; cut into 16 slices.

Arrange slices, cut side down, in two layers in well greased 10-inch tube pan. Cover; let rise in warm place, away from draft, about 1 hour, or until doubled in bulk.

Bake in moderate oven (350 degrees F) 40-45 minutes, or until browned.

Frost while still warm with icing made by stirring together powdered sugar and milk.

Makes 16 rolls
Source: Vintage magazine recipe clipping: American Home magazine, 1970's