Ingredients
| 2 pkg. (1/4 oz. each) | active dry yeast | | 1/2 cup | warm water (110-115°F) | | 8 cups | all-purpose flour | | 1 pkg. | instant vanilla pudding mix | | 2 cups | warm milk (110-115°F) | | 2 | eggs, lightly beaten | | 1/2 cup | vegetable oil | | 2 tsp. | salt | | 1/4 cup | butter, melted |
Filling
| 1 cup | packed brown sugar | | 2 tsp. | ground cinnamon | | 1 cup | raisins | | 1 cup | chopped walnuts |
Glaze
| 1 cup | confectioners' sugar | | 1 to 2 tbsp. | milk | | 1/4 tsp. | vanilla extract |
1 Recipe Reviews
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no offense whatsoever but this recipe isn't QUITE what i was lookin for in cinnamon rolls
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Instructions
In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mixwell (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8 rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2 baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350°F for 25-30 minutes oruntil golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.
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