Old Fashioned Cinnamon Rolls With Raisins

Very recently, I was in a super fun consequence called #Choctoberfest, and due to Hurricane Matthew, nosotros received some of the product to use quite late in the event. Bless their hearts that they were even able to get it hither at all, and I experience and so badly for all those who are yet in crisis. Going through two nasty hurricanes myself, one historical ("Hurricane Sandy"), I actually feel for them! Information technology's anhorrific affair to have to go through. Anyways, I didn't have quite as much time to make everything that I wanted to, and so I felt that only one recipe for our Gold Sponsor wasn't enough and wasn't fair to them. So today, you, and Imperial Sugar, are getting a bonus recipe to help show you what you can do with the other half of the sweet dough that I made for my Swedish Tea Ring!Though #Choctoberfest and the Giveaway are over, please practise have the time to click on the link to a higher place to see all the cool recipes that we all created for these seriously wonderful products!! A massive collection of recipes are all waiting for you! 😉 Lots to make for the upcoming holidays, too!

Every bit I said in my first mail service for Regal Sugar, if you've never made old-fashioned sweet dough before, it'south time you learned, every bit it's piece of cake, fun to do, and you can create so many things from this basic, minimal ingredient recipe! *Now, this is not to exist confused with whatever of your copycat "cinnabon gyre" recipes. I also make that as well, and will share that one this fall, besides. Merely this dough isn't quite as sweet, eggy and fluffy. It's much more versatile, corking for creating shapes, and much more former-fashioned, which will remind you lot of existence at Grandma's firm equally a child!

Since this is "part ii" of using this dough, I'k non going to echo everything, but just give you a new filling and glaze for the tops. Only I accept provided links at the top of this post, as well as directly above the recipe below, for you to easily click directly to, for non only the the outset bones recipe, only a pictorial to run into how it looks as you go along. And y'all tin can of class, use your ain sugariness dough recipe for this if you choose.

This sweet dough is also extremely handy, because you can brand the whole batch, and save half in the fridge as I did, to use at a later date! It's also a wonderfully helpful exercise-ahead dough! Make it the day (or upwards to iv days) before, and it's set to use in the morning for overnight guests, holidays, or a special surprise treat for the family! I too love that it makes two sets of rolls, or whatever you'd similar to make from information technology, and then that you tin can brand one half to keep, and share the other half! Since information technology'south not besides, likewise sweet, you tin fifty-fifty make small dinner rolls from it! It's uses truly are endless.

And so here'southward what I fabricated with other one-half. Nice, warm, cinnamon-y rolls with plump, juicy, aureate raisins and topped off with a simple maple glaze! And near that glaze…my apologies. The house overflowed with odor of these rolls blistering, and my hubby was very excited, similar a child at Christmas, wanting 1. So I rushed and spooned my glaze over them while they were in the pan and still likewise hot. And then, anyone who's fabricated rolls, (and I should know better by now not to practice that!), knows that the glaze will thin and run downward too much. Then please follow my directions, and don't blitz every bit I did this time. I was so mad at myself. They were not in ANY way ruined, (quite heavenly actually!), but non their usual pretty selves, either. They tasted fantastic, but just wouldn't win any blue ribbons at the fair!

Simply bless that man'southward centre, he LOVED them. I think I'll keep 'im. 😉

Thanks again, Allison (of The PinterTest Kitchen), for having me in the #Choctoberfest effect, and Regal Sugar for being our Gilt Sponsor and for all that fantastic sugar you were able to ship us! It is so very much appreciated, I cannot even begin to tell you!

Hope you find these two recipes extremely helpful this fall and wintertime season, as they actually do make for wonderful gifts and morning treats! Enjoy everybody, and have a well-nigh wonderful day! 🙂

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Customs and so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers!

Here is a link to my own sweetness dough: Swedish Chocolate Cherry-Craisin Coconut & Pecan Tea Ring
A link to a cake that I made so yous can encounter what the coat looks like when yous don't rush and spoon it over hot rolls! : Chocolate Chip & Pecan Banana Cake with Maple Glaze

Ingredients

For Rolls:

half of a batch of sugariness dough (*see my recipe under "Swedish Tea Ring" or utilize your own recipe)
2 Tbl. very soft butter (*to spread on rolled out dough)

For Filling:

3/iv cup dark brown sugar
ane Tbl. cinnamon
ane/2 tsp. cornstarch
1/eight tsp. nutmeg
1/16 tsp. salt
1/2 loving cup golden (or regular) raisins

For Glaze:

i cup powdered carbohydrate, pour from the bag into the measuring cup
1/4 tsp. cinnamon
1 Tbl. very soft butter
1/4 cup maple syrup, I employ Mrs. Butterworth'due south
ane Tbl. heavy cream, can sub half and half or milk
i/2 tsp. vanilla
tiny pinch of common salt

Instructions

Roll out half of a batch of my sweet roll dough (or use your own recipe) into a 15x11 rectangle on lightly floured surface. Spread evenly with well-nigh 3 Tbl. very soft butter. (Summit with minor pinches, so spread evenly).

In medium bowl mix filling ingredients, except raisins, until very well mixed. Sprinkle all or most of it over dough. Sprinkle evenly with raisins. Butter the inside of a cast iron skillet with about one/2 Tbl. very soft butter, prepare most dough.

Roll upwardly dough tightly and evenly from long end, trim off ends. Roll dough over if needed then that it's seam side down. With a very sharp pocketknife, slice through dough using a sawing movement, practice not press down, and slice all the style through cutting each coil into 2 inch long pieces. Place rolls, cutting side up into pan, arranging and then that they are non touching. Lightly cover and permit rise for 45 minutes to one 60 minutes, or until doubled.

Pop into preheated 350º oven and bake for 25 - xxx minutes until light gilded. Remove from oven and let absurd for 5 - 10 minutes. Remove each whorl carefully with a spoon, offset or spatula to a cake stand with cover or tall container with chapeau, coat when only slightly warm. (*I was in a terrible blitz this time and glazed mine while they were in the pan and still too hot. Don't do this).

For Glaze: While rolls are cooling down, in small basin, add glaze ingredients and whisk with sturdy whisk very, very well until creamy. Spoon over slightly warm rolls and serve. (Leftover rolls are best rewarmed).

Shop covered, room temperature. (If any left!!) Enjoy!!

*Disclaimer: Though this visitor sent me product to try, any and all opinions are solely my own.