These cinnamon rolls are great and easy (from the LDS Friend magazine). While waiting for Beth to go into labor, Mom Pack and I made these every day we waited. Beth was 9 days overdue, so we got really good at this recipe. For Memorial Day weekend, I taught Jenny Pack Martin how to make these. She was excited so I thought others would appreciate it.
1/3 cup sugar
3 tablespoons yeast
1/2 cup oil
1 1/4 cups warm water
2 beaten eggs
1 1/2 teaspoons salt
5 1/4 cups sifted flour
1/4 cup melted butter
1 1/2 tablespoons cinnamon
1/2 cup sugar
1/2 cup chopped nuts
3/4 cup raisins
1. In large bowl mix 1/3 cup sugar, yeast, and oil with warm water until dissolved. Cover and let stand in warm place 15 minutes. (Yeast will grow rapidly.)
2. Blend eggs into yeast mixture. Add salt to sifted flour, then gradually add to yeast mixture to make soft dough.
3. Knead dough 5 minutes on lightly floured surface. Roll dough into rectangular shape about 1/4″ (.6 cm) thick.
4. Brush dough with melted butter. Combine cinnamon and sugar, sprinkle over dough, then sprinkle on nuts and raisins.
5. Carefully roll up dough, and cut 1″ (2.5 cm) slices with string or knife. Place in ungreased rectangular pan. Let rolls rest 10 minutes.
6. Bake at 425° F (218° C) 10–15 minutes or until golden brown. Frost with sugar glaze while warm.
2 cups powdered sugar
1/4 cup hot water
1 teaspoon butter
Mix ingredients until well blended. Spread over rolls.
Julie Wardell, “Kitchen Krafts: Quick Cinnamon Rolls!,” Friend, Jan 1984, 17