semperfiona | Cinnamon Roll Recipe

Combine 2 cups all-purpose flour and 1 package active dry yeast. Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 cup margarine or butter, and 1/2 teaspoon salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture along with 2 eggs. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a spoon, stir in as much of 2 to 2 1/2 cups all-purpose flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).
Punch dough down. Divide in half. Cover; let rest 10 minutes.
Roll half of the dough into a 12x8 inch rectangle. Melt 3 tablespoons margarine or butter; brush half of margarine over dough. Combine 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle half of mixture over dough.¹ If desired, measure 3/4 cup raisins; sprinkle half of raisins over dough.² Roll up from one of the long sides. Seal seams. Slice³ dough into 12 pieces. Repeat with remaining dough, margarine, sugar mixture and raisins. Place rolls in two greased 9x1 1/2 inch round baking pans.⁴ Cover; let rise until nearly double (about 30 minutes). Bake in a 375° oven for 20 to 25 minutes. Cool slightly; remove from pans. Makes 24 rolls.

¹ I mix the butter, sugar and cinnamon together into a gloppy mess and spread that over the dough. I also use this amount for each half.
² I always "plump" my raisins by simmering them in water before use. This time I added three capfuls of brandy to the water, which was just enough to give them a bit of added flavor.
³ Use a piece of thread pulled up from beneath and crossed over the top to get the cleanest cuts without squashing the rolls.
⁴ I find that one recipe fits exactly in a 9x13 pan, and I never get quite 24 rolls. This go-round I got 17.