Old Town Bakery Cinnamon Rolls

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Old Town Bakery Cinnamon Rolls

Yield: {{{1}}} Makes one dozen.

Dissolve yeast in warm water. In mixer with dough hook[1], combine yeast mixture, buttermilk, sugar, salt, flour and egg yolks. When dough is somewhat smooth, gradually add butter butter. On high speed, beat dough until smooth, elastic and sticky and pulling away from bowl, about 8 to 10 minutes. Put dough on sheet pan, cover and refrigerate 6 hours.

Using flour to avoid sticking, roll out dough in rectangle. Dough should be ½ to ¾ inch thick. Brush dough with melted butter. Mix sugar and cinnamon together and sprinkle over buttered dough. Spread raisins on top and roll dough lengthwise like a jelly roll, finishing with seam side down. Using sharp knife, slice roll into 2 inch sections. Place sections 1½ inches apart in greased 9"x11" baking pan. Cover and let rise until doubled in bulk.

Bake in preheated 350 degree oven for 15 to 20 minutes or until golden. Cool slightly in pan. Spread or drizzle either glaze atop warm rolls.

Tips for this recipe[edit]


Sample Variations #1[edit]


  1. ^ Kitchen Aid