Old Towne Bakery Cinnamon Rolls

By cindygwest

Ingredients

• For dough:
• 1/2 ounce (2 packages) fast-acting yeast
• 1 cup buttermilk, at room temperature
• 3 T. granulated sugar
• 2 t. salt
• 4 cups all-purpose flour
• 4 egg yolks
• 1 cup (2 sticks) very soft butter
• 1/2 cup melted butter
• For filling:
• 1/2 cup granulated sugar
• 1 T. ground cinnamon
• 3/4 cup raisins
• For vanilla glaze:
• 2 3/4 cups powdered sugar
• 1 vanilla bean, seeds only
• 2 T. water
• 1 T. vanilla

Details

Servings 12

Preparation

Step 1

For dough, dissolve yeast in 1/2 cup warm water. Combine yeast mixture, buttermilk, sugar, salt, flour and egg yolks in mixer with dough hook. Beat until a somewhat smooth dough has formed, then little by little add very soft (but not melted) butter. Beat dough on high speed 8 to 10 minutes or until it is smooth, elastic, sticky and pulls away from bowl. Turn dough out onto baking sheet. Cover; refrigerate 6 hours.

Roll dough out on floured surface to rectangle form, 1/2 inch to 3/4 inch thick. Brush dough with melted butter.

For filling, mix together sugar and cinnamon; sprinkle over buttered dough. Evenly sprinkle raisins over top and roll up dough lengthwise, jelly-roll fashion, finishing with seam side facing down.

Using sharp knife, slice roll into 2-inch-thick sections. Place rounds 1 1/2 inches apart on 9 x 11 inch greased baking sheet. Cover; let buns rise until doubled in bulk. Bake in a preheated 350-degree oven 15 to 20 minutes or until golden. Let cool until just a little warm.

To make vanilla glaze, whisk together until smooth powdered sugar, vanilla bean seeds, water and vanilla. Spread or drizzle over warm buns.