Cinnamon Buns

 This recipe is one I've used for years and the original recipe 

I followed was from a free cookbook from 

the 1980's "fleischmann's CREATIVE WORLD OF BAKING". 

The book is getting very tattered thus my motivation for 

putting this recipe on the blog.

Ingredients

1/2 cup milk

1/4 butter (original recipe called for margarine)

1/2 cup sugar

1 1/2 teaspoons salt

1 cup warm water

2 teaspoons sugar

2 pkgs or 2 tbsp. Fleischmann's Active Dry Yeast

2 beaten eggs

4 to 5 cups unsifted all-purpose flour

Combine milk and butter in a saucepan and heat over low heat until 

liquid is warm and margarine melts.  

Stir in 1/2 cup sugar and the salt.  Set aside to cool.

Measure 1 cup warm water into a large bowl.  

Stir in 2 teaspoons sugar and the active dry yeast.

Let stand for 10 minutes then stir well.

Add the cooled  milk mixture to the dissolved yeast.  

Add the eggs and whisk together.  

Add 1 1/2 cups of flour.

  Stir in and additional (about) 3 cups of flour to make a soft dough.

Turn onto a lightly floured board and knead until smooth and elastic,

 about 8 to 10 minutes.

Note: If using Kitchen Aid with dough hook I whisk the first amount 

of flour in before transferring bowl to the mixer with the dough hook 

to add the final amount of flour.   

If using the dough hook and mixer to knead mix 

on slow speed for about 5 minutes.

Place in greased bowl, turning to grease top.  

Cover and let rise in a warm place, free from draft, until doubled in bulk, 

about 1 hour.  

I use the Bread Proof function on my oven.

Punch dough down, then turn onto a lightly floured board.  

Divide in half and shape as desired.

For cinnamon rolls:  Roll each half into an 18 x 9 inch oblong. 

(My oblongs were more 12 x 10). 

Brush with melted butter.  

Combine 1 1/2 cups brown sugar, 2/3 cup raisins and 

2 teaspoons ground cinnamon.

Sprinkle 1/2 of mixture over each piece of  dough.  

Roll each up as for a jelly roll to make 18 or 12 inch rolls.   

Cut each roll into 12 pieces (or 9) about 1 1/2 inches wide.  

Place cut side up in 2 greased 9 inch round cake pans.  

Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  

Bake in moderate oven (350 degrees) about 25 minutes, or until done.  

Remove from pans and cool on wire racks.

Serve plain or if desired frost with confectioners' sugar frosting.