Raisin Cinnamon Rolls

Name: Raisin Cinnamon Rolls
Prep time: 165 min
Total time: 165 min
Ingredients: 3 3/4 cups all-purpose flour (divided); 1/2 cup granulated sugar; 1 teaspoon salt; 2 (1/4 oz.) packages active dry yeast; 1/2 cup water; 1/2 cup lowfat milk (1%); 6 tablespoons unsalted butter (cut into pieces); 1 large egg; 4 tablespoons unsalted butter (melted); 1/2 cup firmly packed brown sugar; 1/2 cup raisins; 1 tablespoon ground cinnamon; 3/4 cup confectioners' sugar; 1 tablespoon unsalted butter (softened); 1/2 teaspoon vanilla extract; 1 tablespoon lowfat milk

Make any morning sunnier with cinnamon rolls from scratch. A sweet filling studded with raisins and a simple glaze makes these rolls a special treat every time.

Prep Time: 2 45

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Ingredients

Dough

3 3/4 cups all-purpose flour divided
1/2 cup granulated sugar
1 teaspoon salt
2 (1/4 oz.) packages active dry yeast
1/2 cup water
1/2 cup lowfat milk 1%
6 tablespoons unsalted butter cut into pieces
1 large egg

Filling

4 tablespoons unsalted butter melted
1/2 cup firmly packed brown sugar
1/2 cup raisins
1 tablespoon ground cinnamon

Icing

3/4 cup confectioners’ sugar
1 tablespoon unsalted butter softened
1/2 teaspoon vanilla extract
1 tablespoon lowfat milk

Instructions

Make the dough:

Combine 2 cups flour, granulated sugar, salt and yeast in large bowl. Mix well.
Heat water, milk and butter in small saucepan over low heat until very warm (120 to 130°F).
Add egg and warm liquid to flour mixture. Mix with electric mixer on low speed until moistened, then mix 3 minutes on medium speed. Stir in 1 1/4 to 1 3/4 cups additional flour with spoon until dough pulls cleanly away from side of bowl.
Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands while working in an additional 1/4 cup flour, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 4-6 minutes. Cover loosely with plastic wrap; let stand on floured surface 10 minutes.
Spray 13×9-inch baking pan with cooking spray. Roll dough into 20×12-inch rectangle on lightly floured surface.

Make the filling:

Spread melted butter on dough, leaving a 3/4-inch margin on one longer side.
Combine brown sugar, raisins and cinnamon in small bowl; sprinkle evenly over top. Starting with the large side with sugar mixture, roll up tightly and pinch seam to seal.
Cut into 15 slices with serrated knife. Place slices, cut side up, in prepared pan. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 40-55 minutes. Meanwhile, preheat oven to 375°F.
Uncover dough. Bake 18-23 minutes, or until lightly browned.
Remove from oven and let cool 15 minutes.

Make the icing:

Mix confectioners’ sugar, butter, vanilla and milk in small bowl.
Spread over warm rolls.