|Title:||MacGregor Cinnamon Rolls|
2 pckg. active dry yeast
1/2 c warm water
1 1/2 c buttermilk
5 1/2 c flour
1/2 c butter or margarine- softened
1/2 c sugar
2 t baking powder
2 t salt
2 T soft butter
2 t cinnamon
1/2 c sugar
Raisins- if desired
|Directions:||1) Dissolve yeast in warm water in large mixer bowl. Add buttermilk, eggs, 2 1/2 c flour, butter, sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
2) Stir in remaining 3 c flour. Dough should remaining soft and slightly sticky. Knead 5 minutes on a lightly floured board. Divide dough in half.
3) Roll each half into a 12x12-inch square. Spread with butter. Sprinkle with sugar, cinnamon, and raisins. Roll up, begining at wide side. Seal well by pinching edge of dough. Cut each roll into 12 slices with thread or sharp knife. Place in greased 11x15-inch baking pan, or 2 greased 9-inch cake pans. Let rise until doubled. Bake in 375F oven for 25 minutes or until lightly browned. Ice while still warm [water and powdered sugar].
Buttercream Icing: Cream 1/2 c butter and 1/2 c shortening. Add 1 t vanilla, 2 to 3 T milk and 1 lb. [about 4 c] powdered sugar. Mix together until fluffy.