Special Cinnamon Rolls

Ingredients

Dough

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110 to 115 degrees)
• 8 cups all-purpose flour
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups warm milk (110 to 115 degrees)
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons salt
• 1/4 cup butter or margarine, melted

Filling

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 cup raisins
• 1 cup chopped walnuts

Glaze

• 1 cup confectioners’ sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Steps

1. Dissolve the yeast in the warm water in a mixing bowl. Add the flour, pudding mix, warm milk, eggs, sugar, oil and salt and mix well. Don’t knead.
2. Put the dough in a greased bowl and turn it once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down, turn it onto a floured surface and divide it in half. Roll each half into a 12 x 8-inch rectangle and brush with the melted butter.
4. Mix the filling ingredients and sprinkle over the dough. Roll up from a long side and pinch the seam to seal.
5. Slice each roll into 12 pieces. Place cut side down in two greased 13 x 9 x 2-inch pans. Cover and let rise until nearly doubled, about 45 minutes.
6. Bake at 350 degrees for 25 to 30 minutes, until golden brown.
7. Mix the glaze ingredients and drizzle over the rolls. Cool in the pans on wire racks.

Notes

Makes 2 dozen.

From a magazine clipping that also shows step-by-step photos for shaping the rolls (see the card below).

Rosie Lee’s original recipe card

Tap the card to see it full size.