Cinnamon rolls

When we were younger, Christmas morning was always accompanied by the gooey deliciousness of Pillsbury cinnamon rolls. This year we made them from scratch-a little less sweet, the same amount of tasty. We added raisins-but that’s optional-as is the icing. They’re more like a sweet bread than a Cinnabon dessert (remember those?) and are best warm, right out of the oven.

1/4 cup warm water
1/3 cup milk
1 packet dry yeast  (1/4 oz.)
1/4 cup sugar
2 tbsp butter
1 egg
1 tsp salt
zest of 1 lemon
2 cups flour
1/4 cup sugar + 2 tbsp cinnamon (to taste)
1/2 cup raisins (optional)
1/2 cup powdered sugar + 2 tsp milk (for glaze)

Combine yeast, warm water & sugar in a small bowl, let sit for 5 minutes until it bubbles
Heat the milk in a saucepan, add butter, salt and sugar, stir until smooth
Let the milk mixture cool, stir in yeast mixture
In a separate bowl, zest the lemon and add to the flour, add the wet ingredients, and 1 egg and beat until dough forms
Spray your dough ball with a little cooking spray (for easy handling later on), cover with a dishcloth and let sit in a warm area for 1.5 hours (the dough will rise and double in size)
Preheat oven to 350 degrees
Use a rolling pin to roll the dough in to a rectangle on a floured surface
Spread softened butter over the dough, sprinkle the sugar/cinnamon mixture, add raisins
Carefully roll the dough up and slice in to 1 inch rolls (use a sharp knife)

Arrange rolls on a cookie sheet and cover with a dishcloth for 45 minutes

Bake rolls for 20-25 minutes until golden brown (if you’re making these ahead of time, bake them a little less. When you’re ready to enjoy them, pop them back in the oven for at 300 degrees for 5 minutes – they’re best warm!)
Let cool, then drizzle with icing

(recipe slightly adapted from @eatliverun)


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