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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 12 |
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I got these from Luby's 50th Anniversary cookbook. Filled with raisins, pecans, and miniature marshmallows which melt during baking, these buttery-sweet cinnamon rolls are longtime favorites of our guests. Ingredients:
1 ounce active dry yeast |
1 1/3 cups warm water (110 f.) |
3 extra-large eggs |
1/4 cup butter, plus |
1 1/2 teaspoons butter, melted |
1/2 cup granulated sugar |
1/3 cup nonfat dry milk powder |
1/2 teaspoon salt |
5 cups all-purpose flour |
vegetable oil |
1/4 cup butter or 1/4 cup margarine, melted |
1/3 cup granulated sugar |
1 tablespoon ground cinnamon |
1/2 cup raisins |
1/2 cup pecan pieces |
1/2 cup miniature marshmallow |
1 lb powdered sugar |
1/3 cup evaporated milk |
2 tablespoons butter |
1 1/2 teaspoons melted butter |
1/2 teaspoon vanilla |
Directions:
1. For rolls, in large mixing bowl, dissolve yeast in warm water.
2. Add eggs and butter.
3. Using dough hook of electric mixer, beat on medium speed until well blended.
4. Add sugar, dry milk, and salt. Mix well.
5. Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.
6. Lightly grease top of dough with oil.
7. Cover loosely and let rise in warm place 1 hour or until doubled in size.
8. Lightly grease baking sheet.
9. Punch dough down.
10. Roll out on lightly floured surface to form 10 1/2 x 8” rectangle.
11. For filling, spread butter over dough.
12. Mix sugar and cinnamon and sprinkle evenly over butter.
13. Sprinkle with raisins, pecans, and marshmallows.
14. Roll up tightly starting at long edge. Pinch dough to seal seam.
15. Cut into 1 1/2” pieces.
16. Place cut sides up on baking sheet.
17. Let rise in warm place for 1 hour.
18. Heat oven to 350°F
19. Bake 20-22 minutes or until golden brown.
20. For icing, whisk together all ingredients until smooth and creamy.
21. Spread over rolls.
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