Cinnamon Rolls
Ingredients 2 ¼ cups flour 1 package yeast ¼ cup warm water ½ teaspoon sugar ¼ cup milk 2 tablespoons butter or margarine ¼ cup sugar ½ teaspoon salt 1 beaten egg | Filling 2 tablespoon butter or margarine 4 tablespoon raisins 1 teaspoon cinnamon 2 tablespoons sugar |
Method
1. Put oven on low; put flour in bowl and put in oven to warm.
2. Dissolve ½ teaspoon sugar in warm water, sprinkle on yeast and leave to sponge.
3. Put sugar, salt and margarine in a bowl. Scald milk and pour over margarine; stir until margarine has melted.
4. Add beaten egg to mixture.
5. Whisk yeast with a fork and add to mixture.
6. Turn dough onto a floured table and knead for 5 minutes.
7. Return to bowl, oil and cover with saran wrap and put in a warm oven to double in size.
8. Turn onto floured table and knead again until smooth.
9. IF TIME IS SHORT LEAVE OUT STEPS 8 AND 9.
10. Roll dough into a rectangle approximately 10 by 14 inches.
11. Spread dough with margarine. Mix sugar, cinnamon and raisins and sprinkle on top. Roll up tightly, like a jelly roll.
12. Cut into slices about 1 ½ inches thick. Place cut side up in a greased 7 x 11 baking pan.
13. Put to prove until double in size.
14. Bake at 375 for approximately 20 minutes until nicely browned.
15. Brush with a glaze made with 1 tablespoon milk and 1 tablespoon sugar.
Cinnamon Rolls were made and prepared by Shirley-Ann Pearman.
Photography by Shirley-Ann Pearman
Recipe belonged to my daughter Dwaynisha Pearman from her high school education class Food and Nutrient at Warwick Academy.
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Shirley-Ann Pearman
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