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Schnecken ( Cinnamon Rolls) Recipe


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     Schnecken ( Cinnamon Rolls)

Category   Desserts - Breads
Sub Category   None

2 pkgs of dry yeast
1 c warm , not hot water
1 c sugar
1 c shortening ( i used 1 stick of oleo and 1 stick of butter)
1/4 tsp salt
1 c boiling water
2 eggs, slightly beaten
6 1/2 c sifted flour
1 c of raisins
1 tsp vanilla
1 c firmly packed light brown sugar
3/4 tsp cinnamon
1/2 c butter or margarine melted
Glaze- 1/2 stick butter, 1/3 c brown sugar and 2 T milk to boil.
Add powdered sugar and 1/2 tsp of vanilla to make glaze spreading consistency.
Add or sprinkle with nuts

Dissolve yeast in warm water. Combine sugar, shortening, and salt in large mixing bowl. Add boiling water; stir until shortening is melted. Cool to lukewarm. Add eggs, vanilla and dissolved yeast ; mix well. Add 4 cups of flour; beat until smooth. Gradually add remaining flour, beat well after each addition. Add raisins before chilling. Refrigerate over night. Divide dough in half. Roll each half on lightly floured surface into 8x10 rectangle. Combine brown sugar, cinnamon and 1/2 c melted butter. Sprinkle mixture over each rectangle.Starting with long side, roll jelly roll fashion. Cut into 1 1/2 inch rounds. Place dough rounds cut side down, in pans. Cover. Let rise in warm place until double in bulk, about 1 1/4 hours. Brush with melted butter. Bake at 375 for 20 to 25 minutes. Yields 40 rolls, glaze immediately.

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