Old-Fashioned Cinnamon Raisin Rolls

Rolls as versatile as they are delicious!


  • 3/4 cup milk
  • 3/4 cup butter or margarine, divided
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup warm water (110° to 115° F.)
  • 2 packages active dry yeast
  • 1 egg
  • 4 cups all-purpose flour, divided
  • 1 cup firmly packed brown sugar, divided
  • 2 tablespoons cinnamon, divided
  • 1 cup Sun-Maid Natural Raisins, divided
  • Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • Directions:

    In saucepan, HEAT milk; stir in 1/2 cup butter, sugar and salt, stirring until butter melts; cool to lukewarm.
    In large bowl, COMBINE warm water and yeast; stir until dissolved.
    ADD milk mixture, egg and 2 cups flour; beat until smooth.
    STIR in remaining flour to make a soft dough.
    COVER; refrigerate at least 2 hours (dough may be stored in refrigerator for up to three days).
    GREASE two 9-inch round pans.
    DIVIDE dough in half.
    On floured surface, ROLL each half to 18x8-inch rectangle. Melt remaining 1/4 cup butter; brush over dough.
    SPRINKLE each with half of the brown sugar, cinnamon and raisins.
    Starting with longest side, ROLL up jelly-roll fashion.
    PINCH edges firmly to seal.
    CUT each roll into 12 slices.
    PLACE cut side down in greased pans.
    COVER; let rise in warm place (80° to 85°F.) until doubled in size, about 45 minutes.
    HEAT oven to 350°F.
    BAKE for 25 minutes or until light golden.
    COMBINE all glaze ingredients; blend well.
    GLAZE rolls while warm.

    Makes 24 rolls.