Cinnamon Rolls


2 pkgs. dry yeast
1/2 c. warm water
1 c. lukewarm milk
1 c. soft butter
2 eggs, beaten
1/2 c. sugar
1 tsp. salt
1 tsp. lemon rind
4 1/2 c. sifted flour


Dissolve yeast in water. Combine yeast with remaining ingredients. Beat until smooth. Cover with damp cloth. Refrigerate for 2 hours or overnight. Divide dough in half. Roll into 14 x 9 inch rectangle. Brush with melted butter. Sprinkle with cinnamon, sugar and raisins. Roll into log.
Cut into approximately 9 pieces. Place cut side up and cover on greased pan about 1 inch apart for 1 hour. Bake at 350 degrees for 25-30 minutes or until light brown. Frost with sugar glaze.

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