Tolly's Cinnamon Rolls

Category : General

Yield: 16 servings

Ingredients (Help):
3/4 c Warm water (105 F to 115 F) 3/4 c Chopped walnuts or pecans
2 Envelopes dry yeast 1/3 c Raisins
1 2/3 c Warm milk (105 F to 115 F) 1 1/2 ts Cinnamon
1/4 c Solid vegetable shortening Icing
1/4 c Sugar 2 c Powdered sugar
1 tb Salt 1/4 To 1/3 cup fresh orange
6 1/2 To 7 cups sifted all purpose -juice
-flour 1/4 c (1/2 stick) butter, room
1/4 c (1/2 stick) butter, room -temperature
-temperature 1/2 ts Vanilla
3/4 c Firmly packed brown sugar 1/2 ts Almond extract

Makes about 16

Oil large bowl and set aside. Pour warm water into large mixing bowl.
Sprinkle with yeast and stir to dissolve. Blend in milk, shortening,
sugar and salt. Add 3 cups flour and beat until smooth. Add enough
remaining flour to form workable dough. Turn dough out onto lightly
floured surface and knead until smooth and elastic, about 5 minutes.
Transfer dough to oiled bowl, turning to coat all surfaces. cover
with damp towel and let stand in warm draft-free area until doubled,
about 1 hour.

Grease 2 large baking sheets. Punch dough down. Turn out onto
lightly floured surface and roll out into 12x18-inch rectangle.
Spread with butter. Sprinkle evenly with brown sugar, nuts, raisins
and cinnamon. Starting from 1 long edge, roll dough up as for jelly
roll. Cut into slices slightly over 1 inch thick. Arrange on prepared
baking sheets, tucking ends of dough under. Let stand in warm
draft-free area until doubled in volume, about 40 minutes.

Preheat oven to 350 F. Bake rolls until golden, about 25 to 30

Manwhile, prepare icing: Combine all ingredients in small bowl of
electric mixer and beat at high speed until smooth using only enough
orange juice to form spreadable icing. Frost rolls while still hot.
Serve rolls warm or at room temperature.

Tolly's - Oakland, OR.
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