Title: Special Cinnamon Rolls
Categories: Breads, Holiday
Yield: 24 Servings

2 pk Active dry yeast
1/2 c Warm water; 110 to 115 degre
8 c All-purpose flour
1 pk Instant vanilla pudding mix
2 c Warm milk; 110 to 115 degree
2 Eggs; lightly beaten
1/2 c Vegetable oil
2 ts Salt
1/4 c Butter; melted
Filling:
1 c Packed brown sugar
2 ts Ground cinnamon
1 c Raisins
1 c Walnuts; chopped
Glaze:
1 c Confectioner's sugar
1 tb Milk; 1-2 tablespoon
1/4 ts Vanilla extract

Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast
in water. Add next 7 ingredients; mix well (do not knead). Place in a
greased bowl; turn once. Cover and let rise in a warm place until doubled,
about 1 hour. Punch down. Turn onto a lightly floured board; divide in
half. Roll each half into a 12x8" rectangle; brush with butter. Combine
filling ingredients; spread over dough. Roll up from long side; seal seam.
Slice each roll into 12 rolls; place cut side down in two greased 13x9x2"
baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350
degrees for 25-30 minutes or until golden brown. Combine glaze ingredients;
drizzle over rolls. Cool in pans on wire racks.
Posted to Bakery-Shoppe Digest V1 #401 by angstrom@juno.com (Angela L
Gilliland) on Nov 19, 1997