Ingredients
Ingredients:
3 1/4 cups all-purpose flour, divided (I use 1 cup whole wheat; rest white - LB)
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened (works better with less - LB)
1/2 cup raisins, optional
Preparation
Set aside 1 cup all-purpose flour from total amount. Mix remaining flour, yeast, sugar and salt in large bowl.
Heat milk, water, and 1/4 cup margarine until hot to the touch, 125F-130F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes. Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins if using. Roll from long side, jelly-roll style; pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins. (works well as regular cinnamon rolls when put on cookie sheet - LB) Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool. Serve warm. (or less depending on oven - I’ve tended to over-bake LB)
Powdered Sugar Glaze: in a small bowl, combine 1 cup powdered sugar, sifted; 1 to 2 tablespoons milk and 1 tablespoon melted butter or margarine. Stir until smooth. (I don’t sift the powdered sugar and I often add cinnamon - LB)
