*All Recipes recommends preparing this tasty treat the night before, letting the rolls rise in the refrigerator overnight, and baking them fresh the next morning for breakfast.
Ingredients
Dough:
- 1 cup milk
- ⅓ cup butter
- 1 (.25 ounce) package active dry yeast
- ½ cup white sugar
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs
Filling:
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- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup raisins
Glaze:
- 1 teaspoon light corn syrup
- ½ teaspoon vanilla extract
- 1 ¼ cups sifted confectioners’ sugar
- 2 tablespoons half-and-half cream
Instructions
- Warm milk and melt butter: Heat milk over medium heat until bubbles form around the edges. Remove from heat, stir in butter, and cool until warm to the touch (100–110°F).
- Activate yeast and mix dough: Pour milk mixture into a large bowl, sprinkle yeast over the top, and let it foam for about 5 minutes. Add sugar, 3 cups flour, salt, and eggs, mixing thoroughly. Gradually incorporate remaining flour and knead on a floured surface for 8 minutes until smooth.
- First rise: Coat a bowl with oil, place dough inside, and cover. Let rise in a warm spot until doubled in size, about 1 hour.
- Roll, fill, and shape: Roll dough into a 10×14-inch rectangle. Brush one edge lightly with water. Mix cinnamon and brown sugar, sprinkle over dough, then add raisins. Roll dough into a log and seal the seam.
- Cut and refrigerate overnight: Slice log into 12 pieces and place in a greased 9×13-inch or deep-dish pan. Cover and refrigerate overnight to rise.
- Bake in the morning: Preheat oven to 375°F (190°C). Let rolls sit at room temperature for 30 minutes, then bake 25–30 minutes until golden.
- Make glaze and serve: Combine corn syrup and vanilla, whisk in powdered sugar and enough cream for thick consistency. Drizzle over warm rolls and enjoy.
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