Cinnamon Rolls
Submitted by:  RAW
Date added: 3/24/2005

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Preheat:
Preheat oven to 350.

Thaw:
To thaw dough, immerse bag in a bowl of hot tap water for 20 minutes. When soft and warm, remove dough from bag and knead for 5 seconds to bring dough to life.


Create:
Roll out thawed dough into an 8-10" round (do not use flour). Sprinkle with 1 1/2 Tbsp.  cinnamon, and 1/2 cup brown sugar. Add raisins or currants, and chopped nuts. Roll up jellyroll style and curve into a crescent shape. If gourmet presentation is desired, score and brush with an egg wash (1 beaten egg + 2 Tbsp. water)  Place on non-stick  baking sheet. (I like to use parchment paper, so it is not so messy.) No rising necessary! Dough rises while baking!

Bake:
Bake immediately for 30-35 minutes. (Ovens vary) Do not undercook.

Enjoy:
Slice and serve. Serves 6.  For a larger cinnamon loaf, combine 2  (14 oz.)packages of RAW and double ingredients.
 

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