Cinnamon Butterfly Rolls
½ cup
sugar
1-teaspoon
salt
1-cup
milk
2
eggs
1
package active dry yeast
4 1/3
cup all purpose flour
2
teaspoons vanilla extract
½ cup
sugar
½ cup
raisins
1-teaspoon
cinnamon
4
tablespoons butter or margarine
About
4 ½ hours before serving: mix sugar, salt, yeast and 1-cup flour. Heat milk and
½ cup butter till very warm (125 degrees). Beat liquid into dry ingredients.
Beat 2 minutes at medium. Beat in vanilla, 2 eggs, and 1-cup flour; beat 2
minutes. Stir in 2 cups flour. Knead about 10 minutes working in about 1/3 cup flour; place in greased bowl, turning to
grease top. Cover; let rise until double, 1-½ hours. Punch down; turn onto
floured surface; cover for 15 minutes. Mix sugar, raisins and cinnamon. Melt 4
tablespoons butter. Cut dough in half (it’s easier to work with ½ at a
time). Roll out one half into a
rectangle. Brush with half of melted butter; sprinkle with half of sugar
mixture. From long edge, roll dough up; pinch edge to seal. Cut into 9 wedges;
2-½ inch at wide side, 1 inch at short side. Turn wedges short side up; press
handle of wooden spoon across. (This is what “butterfly’s the cinnamon roll).
Repeat with the other half of dough. Place on greased cookie sheets, let rise
double. Bake at 350 degrees for 20 minutes and enjoy.
It
also works fine to just roll the dough up, pinch the edge to seal, and cut into
equal pieces (instead of wedges).
Karen
Bakker
Jeff
Bakker