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Cinnamon Rolls (Radis)

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      Title: CINNAMON ROLLS (RADIS)
 Categories: Breadmaker, Mixes, Breads, Breakfast
      Yield: 12 Servings
 
           -JOY QUIRK   (HFTC65A)
      1 tb Dry yeast
      5 c  Bread mix
  1 1/2 c  -lukewarm water
      2    Eggs; beaten
    1/2 c  Butter; melted

MMMMM------------------------SWEET GLAZE-----------------------------
      1 c  Powdered sugar; sifted
      2 tb Milk; About
    1/4 ts Vanilla

MMMMM---------------------CINNAMON SPRINKLE--------------------------
      2 tb Butter
    1/2 c  Raisins
    1/2 c  Brown sugar
    1/4 c  Nuts: chopped
  1 1/2 ts Cinnamon
 
  In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
  butter.  Add 5 cups of bread mix. Stir well. Add additional bread mix
  to make a soft, but not too sticky dough. Knead about 5 minutes until
  dough is smooth. Lightly butter bowl. Put dough in bowl and turn to
  butter top. Cover dough with a damp towel and let rise in a warm
  place until doubled in bulk, about 1 hour.  Generously grease 2
  baking sheets.
  
  Prepare Cinnamon sprinkle.  Punch down dough. Let stand 10 minutes.
  On a lightly floured surface, roll out dough to a 12 x 24 rectangle
  about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll
  dough like a jelly roll and cut with a sharp knife into 24 1 inch
  slices. Place on prepared baking sheets.  Cover with a damp towel and
  let rise in a warm place until doubled in bulk, about 30 to 60
  minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden
  brown.
  
  Prepare Sweet Glaze, and brush on while rolls are still warm. Makes
  about 24 rolls.
  
  CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown
  sugar, cinnamon, raisins and nuts.
  
  Sweet Glaze In a small bowl combine powdered sugar, vanilla and
  enough milk to make a thin mixture.
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
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