Cinnamon Rolls

Ingredients

• 0.5 ounce yeast dry
• 0.8 cup brown sugar packed
• 0.3 cup butter softened
• 24 servings powdered sugar 
• 0.8 cup currants dried
• 3  eggs beaten
• 7 cups flour all-purpose divided
• 5 teaspoons ground cinnamon 
• 1 cup milk 
• 1 teaspoon salt 
• 0.5 cup sugar divided
• 1 cup water (110° to 115°)

Equipment

• bowl
• sauce pan
• oven
• wire rack
• baking pan

Directions

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
2. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes.
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down and divide in half.
5. Roll each half into a 15-in. x 12-in. rectangle.
6. Brush with softened butter.
7. Combine the cinnamon, sugar and raisins or currants; sprinkle evenly over rectangle.
8. Roll up tightly, jelly-roll style, starting with the long side. Slice each roll into 12 pieces.
9. Place in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
10. Bake at 350° for 25-30 minutes or until golden brown. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired.
11. Serve warm.