Cinnamon Swirl Rolls

Name: Cinnamon Swirl Rolls
Ingredients: 1/2 cup, milk; 4 tablespoons, unsalted butter (1/2 stick), cut into 1/2 inch pieces; 1 package, dry active yeast (2 1/4 teaspoons); 1/2 cup, warm water (110 degrees); 1/3 cup, sugar; 2 , large eggs; 1 1/2 teaspoons, table salt; 3 1/2—3 3/4 cups, unbleached all-purpose flour; 1/3 cup, sugar; 2 tablespoons, ground cinnamon; 1 tablespoon, milk; 1/2 cup, raisins, golden or dark (optional); 1/2 cup, chopped nuts of choice (optional); 1 1/4 cups, confectioners' sugar, sifted; 2 tablespoons, milk; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Breads
Breakfast & Brunch

Appears in Cook's Illustrated September/October 1998

For the best texture and to avoid air pockets, be frugal with the flour, use a light hand when rolling, and keep a close eye on the proofing time.

SERVES Makes 1 dozen

TIME 1¾ hours, plus 3 to 3½ hours rising and 20 minutes cooling

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