Raspberry Cinnamon Rolls
adapted from the Worldwide Ward Cookbook p 56
dough
1/2 c shortening
1/2 c margarine
3/4 c sugar
2 c hot water
2 Tbsp yeast
1 3/4 tsp salt
2 eggs, lightly beaten
1 tsp. baking powder
6 1/2 c flour
filling
1/4 c butter, softened(not margarine)
1 c sugar
3/4 brown sugar, packed
2-3 Tbsp cinnamon
1 small container raspberries
glaze
1/4 c butter, softened
3-4 c powdered sugar
1 tsp vanilla
milk
1 small container raspberries
1. Heat shortening, margarine, 3/4 c sugar, and water until shortening and margarine are melted. Cool to room temperature.
2. Once cool, add yeast, salt, eggs, and baking powder. Allow yeast to activate(5-10 minutes).
3. Add flour and knead for 5 minutes(I used my KitchenAid and just let it knead with the dough attachment). Dough should be smooth and slightly sticky. Allow to rest 15 minutes.
4. Knead down again and roll out to a rectangle. The dough will seem thin.
5. Smooth 1/4 melted butter all over the dough. Combine 1 c sugar and 3/4 c brown sugar together and sprinkle over the dough. Sprinkle the cinnamon over the dough, and then sprinkle the raspberries on top of that.
6. Roll the dough up, then use either a sewing thread, floss, or a sharp knife and cute each cinnamon roll approximately 1 in thick.
7. Place each roll into a greased baking pan with at least 2in sides.
8. Cover and let rise until doubled. Bake at 350 degrees for 28-35 minutes, until tops and edges are lightly golden.
9. While the rolls are in the oven, mix 1/4 c softened butter, powdered sugar, vanilla, and a few drops milk until you have the consistency of a glaze; then drizzle onto the hot rolls. Serve warm!
