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1
For dough, mix 1 1/2 c. of the flour and the yeast in large bowl.
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2
Heat lowfat milk, 1/4 c. sugar, 1/4 c. butter and salt in small saucepan just till hot (115 to 120 degrees).
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3
Stir constantly till butter almost melts.
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4
Add in to yeast mix along with egg.
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5
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
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6
Beat 3 min at high speed.
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7
By hand, stir in sufficient of the remaining flour to make a soft dough.
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8
Turn out onto a lightly floured surface and knead till smooth and elastic, about 8 min.
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9
Shape into a ball.
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10
Place dough in lightly greased bowl, turning so entire surface is greased.
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11
Cover and let rise in a hot place till double in size; about 1 1/2 to 2 hrs.
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12
Punch dough down.
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13
Turn out onto a lightly floured surface; cover and let rest for 10 min.
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14
Prepare cinnamon filling by combining the sugars and cinnamon; set aside.
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15
Brush a 9-inch round cake pan, at least 2 inches deep, with 1 Tbsp.
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16
of the melted butter; set aside.
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17
Roll the dough on a lightly floured surface to a thin rectangle about 12 x 20 inches.
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18
Brush dough generously with melted butter.
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19
Sprinkle with cinnamon mix.
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20
(NOTE: You may increase amount of cinnamon filling to taste as well as add in raisins.)
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21
Roll up jelly-roll fashion starting at one of the 12-inch ends.
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22
You should end up with a fat log which is 12 inches in length.
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23
Cut rolls at 2-inch intervals, using the following method: Place a piece of thread under the rolled dough and pull up and around sides.
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24
Crisscross thread at top, then pull quickly.
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25
(Using the thread to cut the dough eliminates applying pressure with a knife, that would squash rolls.)
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26
Put rolls, cut side up (so the cinnamon spiral shows) in prepared pan.
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27
Drizzle any remaining melted butter over all.
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28
Cover and let rise in a hot place for 20 min.
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29
Bake in a 375 degree oven for about 25 to 30 min or possibly till puffed and golden.
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30
Cold in pan for 10 min.
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31
Unmold and drizzle with confectioners' sugar glaze.
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32
Serve hot.
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33
CONFECTIONERS' SUGAR GLAZE: Sift sugar into bowl.
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34
Stir in vanilla and sufficient half and half to make a medium-thick glaze.
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35
Use immediately.
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36
Glaze applied to warm rolls will heat and add in a translucent/soft sheen to the rolls.
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37
When applied to hot rolls it will have a glazed appearance.
