Sticky Cinnamon Rolls
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup brown sugar - (firmly packed)
- 1 envelope rapid-rise yeast
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup warm water (125 to 130 degrees)
- 1/4 cup butter - (1/2 stick) melted
- 1 egg
- 1 1/2 cups brown sugar - (firmly packed)
- 1 cup butter - (2 sticks) room temperature
- 1 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9- by 13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15- by 9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side.
Slice dough into 1-inch-thick rounds. Arrange dough slices cut-side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
This recipe yields about 15 rolls.