Sticky Cinnamon Rolls

Sticky Cinnamon Rolls
Sticky Cinnamon Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Ingredients

  • 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

Directions

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.

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