KaraleeS Cinnamon Rolls - yeast

Method

• Combine yeast,sugar and warm water. Allow to begin working. Cream 1 1/2 c. sugar, margarine and salt. Beat eggs and warm milk and add to sugar and margarine mix and mix well. Add yeast mixture and mix well. Add 15 cups flour (or more) until good kneading consistency. Lightly butter large bowl and place dough in and turn over to coat top. Cover with a damp towel and let rise in bowl twice. Roll out. Spread with melted butter.
• Sprinkle on top of butter:
• 3/4 c. sugar
• 1 1/2 Tbsp. cinnamon
• 1 1/2 c. raisins (that have been boiled in 1 c. water and drained well).
• Roll and slice 3/4 inch thick. Let rise in pan. Bake at 350 deg. for 20 minutes until light brown. Top with a simple Powdered Sugar Frosting or Caramel/Pecan Topping. Makes 6-7 doz large rolls.
• Caramel/Pecan Cinnamon Rolls:
• 1 1/4 c. powdered sugar
• 1/2 c. whipping cream
• 1 c. coarsely chopped pecans
• Mix powdered sugar and whipping cream together and put in the bottom of pan you are going to cook the cinnamon rolls in. Sprinkle pecans on top of mixture. Follow directions for the cinnamon rolls. Place rolled and cut cinnamon rolls on top of sugar/cream mixture and allow to rise. Bake as directed (covering with tin foil for last 10 minutes if necessary to prevent excessive browning.) Allow to cool for 5 minutes, then invert on a serving platter. Serve warm.