Sticky Cinnamon Rolls

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1 cup	62g / 2.2oz	Whole wheat flour
1/4 cup	40g / 1.4oz	Brown sugar - (firmly packed)
1		Rapid-rise yeast
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
3/4 cup	177ml	Warm water - (125 to 130 degrees)
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - melted
1		Egg
1 1/2 cups	240g / 8.5oz	Brown sugar - (firmly packed)
1 cup	198g / 7oz	Butter - (2 sticks) - room temperature
1 cup	146g / 5.1oz	Chopped walnuts
1 tablespoon	15ml	Ground cinnamon
1/2 cup	80g / 2.8oz	Raisins

Recipe Instructions

Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.

Butter 9- by 13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15- by 9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side.

Slice dough into 1-inch-thick rounds. Arrange dough slices cut-side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.

Preheat oven to 350 degrees. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.

This recipe yields about 15 rolls.

Source:
Bon Appetit, April 1991

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