Ingredients
- 1 recipe Enriched Bread Dough (see related recipe, Cinnamon Swirl Bread)
- 1/3cup sugar
- 2tablespoons ground cinnamon
- 1tablespoon milk
- 1/2cup raisins, golden or dark (optional)
- 1/2cup chopped nuts of choice (optional)
- Cinnamon Roll Icing
- 1 1/4cups confectioners' sugar, sifted
- 2tablespoons milk
- 1/2teaspoon vanilla extract
Directions
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Follow steps 1 through 3 in Cinnamon Swirl Bread (see related recipe).
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Grease a 13-by-9-inch baking pan. Mix sugar and cinnamon in small bowl.
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Roll dough with rolling pin into an evenly shaped 12-by-16-inch rectangle. Brush dough liberally with milk and sprinkle an even layer of cinnamon-sugar mixture, leaving a 1/2 -inch border along one of the long sides. Sprinkle 1/2 cup raisins and/or 1/2 cup chopped nuts over cinnamon mixture. Roll, beginning with the long side of the rectangle. Use both hands to pinch dough with fingertips as you go, sealing edges firmly to form a seam. (Do not seal ends.)
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Following illustrations 1 and 2 below, cut into 12 even pieces using dental floss (or serrated knife with cutting board) and arrange in prepared pan.
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Cover loosely with plastic and allow to rise until double in size (rolls will touch), about one hour. When rolls are almost fully risen, adjust oven rack to center position and heat oven to 350 degrees.
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Bake until golden brown and thermometer inserted in center roll registers 185 to 190 degrees, 25 to 30 minutes. Invert rolls onto wire rack. Cool to room temperature, 20 to 30 minutes.
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For the icing: Whisk sugar, milk, and vanilla in small bowl until smooth. Reinvert rolls and place rack over piece of parchment or wax paper. Following illustration 3 at left, drizzle icing over rolls with spoon. Cut or pull apart to separate, and serve.