Recipe: Extra Special Cinnamon Rolls (with ginger and raisins in the dough, heavy cream topping, and Vanilla Glaze)

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.

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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