OLD-FASHIONED CINNAMON ROLLS

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40 min Prep
3 hr 20 min Total
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15 Servings

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Enjoy these wonderful cinnamon rolls made with Gold Medal® all-purpose flour.


Ingredient List
    Rolls
  • Small check mark in a circle icon3 1/2 to 4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/3 cup granulated sugar
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
  • Small check mark in a circle icon1 cup milk
  • Small check mark in a circle icon1/4 cup butter or margarine (1/2 stick), room temperature
  • Small check mark in a circle icon1 large egg
  • Small check mark in a circle icon Cooking spray to grease bowl and pan
    Filling
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon2 teaspoons ground cinnamon
  • Small check mark in a circle icon1/4 cup butter or margarine (1/2 stick), room temperature
  • Small check mark in a circle icon1/2 cup raisins, if desired
  • Small check mark in a circle icon1/4 cup finely chopped nuts, if desired
    Glaze
  • Small check mark in a circle icon1 cup powdered sugar
  • Small check mark in a circle icon1 tablespoon butter or margarine, room temperature
  • Small check mark in a circle icon1/2 teaspoon vanilla
  • Small check mark in a circle icon1 to 2 tablespoons milk
Preparation
  1. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  3. In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
  4. Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  5. Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
  6. In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
Tips
  • After placing slices in pan, cover tightly with plastic wrap or foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
  • Place a piece of dental floss under the roll, bring ends of floss up and crisscross at top of roll, then pull ends in opposite directions.