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Old 04-05-2009, 12:07 PM
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Default Special Cinnamon Rolls

Special Cinnamon Rolls

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, 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

In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12 by 8-inch rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls, place cut side down in two greased 13 by 9-inch baking pans. Cover and let rise until nearly doubled, 45 minutes.

Bake at 350 for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. Yield: 2 dozen.
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