GLAZE FOR CINNAMON ROLLS RECIPES

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

Steps:

• For the dough:.
• Heat the milk and butter in a small pan until the butter melts.
• Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
• In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
• Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
• Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
• Scrape the dough onto a lightly floured work surface.
• Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
• Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
• While dough is raising prepare the icing:.
• Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
• Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
• Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
• To roll and fill the dough:.
• After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
• Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
• Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
• Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
• Keep it tightly rolled.
• Moisten the top border with water and seal the roll.
• Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
• Grease a 13 x 9 inch baking dish or spray with cooking spray.
• Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
• Place the rolls cut side up, evenly in the prepared baking dish.
• Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
• Preheat oven to 350 degrees and adjust oven rack to the middle position.
• Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
• Invert rolls onto a wire rack and cool for 10 minutes.
• Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
• If not eating right away cover rolls and frost as you use them.
• The icing needs to be kept in the refrigerator.
• Rolls can be covered and reheated in microwave.