Nutty Cinnamon Rolls

I made this cinnamon roll recipe for the first time on Christmas morning. Cinnamon Rolls are a family tradition. My boys have requested this version often ever since. This is a good one to have them help with. They are a bit of work, but they're really, really tasty. I always eat more than I intend :)

Ingredients:

• 1 cup milk (whole milk recommended)
• 1 pkg. (2 1/4 tsp.) active dry yeast
• 4 cups flour (or more)
• 1/2 tsp. salt
• 6 Tbsp. unsalted butter
• 1 egg
• 1/2 cup raisins (optional)
• 1 tsp. vegetable oil

Nutty Filling:

• 3/4 cup packed light brown sugar
• 1/2 cup chopped walnuts or pecans (optional)
• 2 Tbsp. plus 2 tsp. cinnamon
• 1/2 tsp. salt
• 12 Tbsp. melted unsalted butter

Glaze:

• 1 1/2 cups powdered sugar
• 2 Tbsp. milk
• 1 tsp. vanilla extract

Directions:

Heat milk in a small saucepan over medium-low until warm (about 110 degrees F).

Remove from heat. Combine 2 Tbsp. sugar with yeast in a mixing bowl, and whisk in warm milk. Let rest until slightly foamy (about 5 minutes).

Mix flour with the remaining sugar and salt, add softened butter, egg, raisins (optional), and yeast, stirring well to incorporate all the flour.

Knead dough for 3-5 minutes until smooth and elastic (or use mixer with dough hook). Add flour as needed.

Form dough into a ball and lightly grease it with the vegetable oil.

Cover and let rise in a warm draft free place until doubled in size, about 1 1/2 hours. I like to use the oven on warm (75 degrees F) for this.

In a small mixing bowl, mix the nutty filling. Stir until smooth.

When dough has risen, divide it into two equal portions. Roll each portion into a large rectangle (about 12x9 inches).

Spread the filling over the dough.

Roll dough into a tight cylinder, pinching the ends. Use a sharp knife to cut into 1-inch-thick slices.

Place the rounds on large baking sheet or pan.

Cover and let rest until increased by half their size (30-60 minutes).

Preheat over to 350 degrees F. Bake until golden brown, about 25-30 minutes.

Combine glaze ingredients and stir until smooth.

Drizzle glaze over cinnamon rolls right after removing them from the oven. Best served warm.

Source: Adapted from "There's a Chef in My Soup" by Emeril Lagasse (a great kids cookbook)

By Stephanie from Hillsboro, OR