Ingredients:
1 c. lukewarm water
1 1/2 packets yeast (I used rapid rise)
3 T. sugar
1/3 c. dy milk
1 egg
2 1/2 c. all-purpose flour, divided + extra flour for kneading
3 T. oil
1 1/4 tsp. salt
Dissolve yeast in water, then whisk in sugar, dry milk, and egg. Add 1 1/2 c. flour and beat well with spoon. Let rise for 30 min.
Fold in oil and salt, then mix in another cup of flour. Turn out onto floured board and knead the dough until it is smooth and doesn't tear. Let rise 40 min. In the meantime, mix together 2/3 c. of brown sugar with 1 T. of cinnamon, and 1/2 c. raisins (optional).
After dough has risen, punch it down and turn out onto floured board. Roll dough out into rectangle, about 1/4 in. thick. (If dough is too springy to roll out, let it sit for 5-10 min. to allow it to relax.) Spread 3 T. of softened butter across surface of dough, then sprinkle with sugar/cinnamon mixture. Roll dough up lengthwise into one long tube, trying to keep it tight. Cut tube into sections about 1 in. thick and place them flat on greased baking sheet, leaving space around them to spread out. Let rise 20-30 min.
Brush cinnamon rolls with an egg wash, and bake at 375 degrees for 20-25 min. Take from oven and brush, while hot, with a powdered sugar glaze (1/2 c. powdered sugar mixed with 2 or 3 T. milk). Then eat. And eat and eat and eat. Makes about 12.
Note: I think It might be easier just to mix the softened butter with the sugar and spread it on that way, and I amended the recipe so that the cut sections are larger -- I followed the original recipe and only cut mine about 3/4 in. thick (which made 15 rolls) and found myself wishing that the cinnamon rolls were a little higher. Other than that, I thought this was a really wonderful recipe. It comes from the terrific and always reliable Tassajara Bread Book.
