Sunday, September 07, 2008

Cinnamon rounds

Seriously good. These aren't 'cinnamon rolls' but a sweet breakfast treat with just the right amount of richness and goodness without overdoing it.

2 Tbsp sugar
2 1/4 tsp yeast
1 cup warm water
2 Tbsp melted butter
3 1/3 cups flour
3/4 teaspoon salt
1 tsp oil

To make dough, follow the steps from the dough tutorial through the first rise here.

1/2 cup sugar
1/2 cup raisins
2-3 tsp cinnamon

2 delicious options for icing
- sauce caramel
- 1/2 cup powdered sugar + 1/4 hot, strong coffee to make a coffee-flavored glazee

After the first rise, roll dough into a long rectangle about 1 cm thick.

Place the raisins in a mug and cover with water. Microwave on high one minute, then drain. Combine sugar, cinnamon and raisins. Spread over dough.

Roll the dough into a long cylinder (think paper towel tube, not t.p. roll). Using a sharp knife, cut the dough at one inch intervals. Place rolls side-by-side in a non-stick pan.

(Cover with plastic wrap and refrigerate overnight, if desired.)

Let rolls rise an hour. Bake at 350 degrees in preheated oven for 25-35 minutes or until bubbly and rolls are golden - don't overbake!

Top with icing of your choice.

Dive in...before they're all gone!

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