Title: Cinnamon Rolls

Title: Cinnamon Rolls
Categories: Breads
Yield: 12 servings

2 1/2 c All-purpose flour
; divided (2 1/2 to 3)
1/4 c Granulated sugar
1 pk Quick-rising yeast
2 tb Nonfat dry milk powder
3/4 ts Salt
3/4 c Very warm water
; (120 to 130 degrees)
1 Jars Pear baby food; (6-oz)
1 1/2 c Whole-wheat flour
3 Egg whites
2 tb Honey
1/3 c Packed brown sugar
1 tb Ground cinnamon
3/4 c Raisins
For icing:
1 c Sifted powdered sugar
; sift, then measure
3 ts Milk; (3 to 4)
1/2 ts Vanilla

Recipe by: St. Louis Post-Dispatch 3/3/97
In large bowl, combine 1 cup all-purpose flour, granulated
sugar, undissolved yeast, dry milk powder and salt. Stir in
water, baby food and whole-wheat flour. Stir in egg whites
and enough remaining all-purpose flour to make soft dough.
On lightly floured surface, knead dough until smooth and
elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.

With a rolling pin, shape dough into an 18-by-12-inch
rectangle. Brush honey on dough; evenly sprinkle with brown
sugar, cinnamon and raisins. Beginning at long end, roll up
tightly; pinch seam to seal. Cut into 12 equal pieces.
Place, cut sides up, in greased 13-by-9-inch baking pan.
Cover; let rise in warm, draft-free place until doubled in
size, about 30 to 45 minutes.

Preheat oven to 375 degrees. Bake for 25 to 30 minutes or
until done. Remove from pan; let cool on wire rack.

To prepare icing: In small bowl, combine powdered sugar,
milk and vanilla. Stir until smooth. Drizzle on rolls.

Yield: 12 rolls.
From Fleischmann' s.