Raisin-cinnamon rolls: Old-fashioned recipe from 1970
Nothing can top the nostalgic aroma of bread baking in your oven. Fruit and spice sparkle in these raisin-cinnamon rolls — and they’re great for breakfast or brunch.
- 1 package active dry yeast
- 3-1/2 cups sifted all-purpose flour
- 1-1/4 cups milk
- 1/4 cup sugar
- 1/4 cup shortening
- 1 teaspoon salt
- 1 egg
- In the mixer bowl, combine yeast and 2-1/4 cups of the flour.
- Heat milk, sugar, shortening, and salt till warm; stir till shortening melts.
- Add to dry ingredients; add egg.
- Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.
- Beat 8 minutes at high speed.
- Stir in enough of the remaining flour to form soft dough.
- Place in greased bowl; turn once.
- Cover; let rise till double, 1-1/2 to 2 hours.
- Turn out on lightly floured surface; divide dough in half.
- Roll each half to 16- by 8-inch rectangle.
- Combine 1/2 cup sugar, 4 tablespoons melted butter or margarine, 2 teaspoons cinnamon; spread half the cinnamon mixture over each rectangle.
- Top each with 1/4 cup raisins.
- Roll up, from long side, jelly-roll fashion.
- Seal edge; cut in 1-inch slices.
- Place, cut side down, in 2 greased 9- by 9- by 2-inch pans.
- Cover; let rise till double, 30 to 40 minutes.
- Bake in 375 (F) oven for 20 to 25 minutes.
- Drizzle with confectioners’ sugar icing.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 169mgCarbohydrates: 18gFiber: 0gSugar: 3gProtein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.