Too Good Cinnamon Rolls

1. 1

   Dissolve yeast in warm water in a large bowl; let stand five minutes.

2. 2

   Add the 1/2 cup milk, sugar, 1/4 c butter, 1 tsp vanilla, salt, and egg to yeast; Stir w/ a wooden spoon until combined (batter will not be completely smooth) Add 3 cups flour to yeast mixture; Stir until a soft dough forms.

3. 3

   Turn out on a lightly floured surface and knead until smooth and elastic- adding a small amount of flour when necessary.

4. 4

   Place dough in a large bowl coated with cooking spray.

5. 5

   Cover and let rise in a warm place (85 degrees) for one HOUR or until doubled in size.

6. 6

   (Press two fingers in the dough; if indention remains then dough has risen enough).

7. 7

   To prepare filling: Combine raisins, brown sugar, and cinnamon.

8. 8

   Roll dough into a 15 x 10 inch rectangle; brush w/ 2 Tablespoons melted butter.

9. 9

   Sprinkle filling over dough, leaving a 1/2 inch border.

10. 10

    Beginning with a long side of the dough, roll up dough jelly roll style; pinch seem to seal (do NOT seal ends of roll).

11. 11

    Wrap roll up in plastic wrap and chill in refrigerator for at least 20 minutes.

12. 12

    Unwrap roll and cut into 20 (1/2 inch) slices.

13. 13

    Arrange slices cut sides up on a pan coated with cooking spray.

14. 14

    Cover again and let rise for an hour and 15 minutes or until doubled in size.

15. 15

    Preheat oven to 350F.

16. 16

    Uncover dough.

17. 17

    Bake at 350F for approx 20 minutes.

18. 18

    (occasionally check on the rolls--mine took a little less time to cook!

19. 19

    ).

20. 20

    While the rolls are cooking make the glaze.

21. 21

    Add the glaze ingredients and cook over med or med-low in a small saucepan stirring with a whisk.

22. 22

    Then drizzle the glaze over the warm rolls--enjoy at last!

* Per serving · 4 servings · Values may vary.