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Ingredients
- purpose flour 2 tbsp (25 mL) granulated sugar 4 tsp (20 mL) baking powder 1 tsp (5 mL) salt 1/2 cup (125 mL) shortening (or butter is desired) 3/4 cups (175 mL) milk Icing (see below)
Preparation
Step 1
In small bowl mix together brown sugar, butter, cinnamon and raisins; set aside.
In large bowl combine flour, granulated sugar, baking powder and salt; mix thoroughly. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once, stirring quickly with fork to make a soft, slightly sticky, dough; don't over mix.
Turn out onto lightly floured surface, gather into ball and knead lightly for about 10 minutes. Roll out dough to 10-inch (25cm) square. Spread raisin filling evenly over dough. Roll up, pinch edge to seal.
With sharp knife, cut dough into 9 slices. Place in greased 8-inch square (2L) baking pan. Bake in 425F (220C) oven for 15 to 18 minutes or until golden brown.
Let stand about 3 minutes, then turn out onto rack. Glaze or drizzle with icing if desired.
Icing: For glaze, mix together 1/2 cup (125 mL) icing sugar, 1 tbsp (15 mL) milk and 1/2 tsp (2 mL) vanilla. Spoon over top of hot rolls, using back of spoon to coat evenly. Let cool slightly; serve warm. For drizzle, increase icing sugar to 3/4 cup (175 mL). Let rolls cool until just warm: drizzle icing over tops.