Recipe: Elsah Landing Cinnamon Rolls with Nuts and Raisins

ELSAH LANDING CINNAMON ROLLS

"Here are some wonderful rolls for you all from a great place in St. Louis!"

Tester's note: Outstanding cinnamon rolls! These rolls bake 2 1/2- to 3-inches high and are 4-inches wide. The dough is easy to work with. Would be great for beginners.

1/3 cup evaporated milk
1/3 cup very hot water (180 to 190 degrees F)
1/2 cup plus 3 tablespoons granulated sugar, divided use
1 1/4 teaspoons salt
6 tablespoons vegetable shortening
2/8 cup lukewarm water
3 packages (1/4 ounce each) active dry yeast
3 eggs, beaten
5 1/2 to 6 cups all-purpose flour, divided use
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
About 1/2 cup dark raisins
About 1/2 cup coarsely chopped nuts
Confectioners' Sugar Frosting (recipe follows)

Combine milk, 1/3 cup hot water, sugar (minus 2 teaspoons), salt and shortening in large mixing bowl. Stir to melt shortening.

Combine 2/8 cup lukewarm water, yeast and reserved 2 teaspoons sugar in small mixing bowl. Let stand 5 to 10 minutes, or until mixture expands and becomes bubbly.

Add eggs to milk mixture. Mix well. Stir in 2 cups flour. Add yeast mixture. Beat until smooth, about 2 minutes. Add enough of the remaining flour to form a ball that pulls away from bowl. Dough will be soft.

Turn out on lightly floured surface and knead 8 to 10 minutes, or until smooth. Place dough in large greased bowl. Turn to grease top. Cover with clean dish towel and place in warm, draft-free place. Let rise 1 to 1 1/2 hours, or until doubled.

Punch down dough. Cover and allow to rest 10 minutes.

Turn out on lightly floured surface and roll out into a 12x20-inch rectangle.

Use a pastry brush to spread melted butter on rolled dough.

Combine brown sugar and cinnamon. Spread evenly on buttered dough; spread to edges. Sprinkle raisins and nuts evenly over dough surface. Starting with long side, roll up dough, jelly-roll fashion; seal edges.

Stretch roll 27-inches long. Cut into 18 (1 1/2-inch) slices. Place slices, cut-side down, in a greased 9x13-inch metal baking pan and a greased 8-inch round metal cake pan. Let rise about 1 hour, or until doubled.

Bake in a preheated 425 degree F oven 20 minutes, or until lightly browned. Frost while warm with Confectioners' Sugar Frosting.

CONFECTIONERS' SUGAR FROSTING
For cinnamon rolls*

2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons butter, softened
1/4 cup evaporated milk

Combine confectioners' sugar, vanilla, butter and evaporated milk. Beat with electric mixer until smooth and creamy. Add more confectioners' sugar or milk if needed for spreading consistency.

*Tester's note: This frosting is very thin, more like a glaze. You could
adjust recipe up to 4 cups confectioners' sugar and 1/2 cup evaporated milk, according to consistency desired.

Makes 18 rolls
From: CarolB, FL - 07-22-97