No it's not the Extreme Makeover already. It's a different kind of roll. My friends, friend shared a terrific recipe for Cinnamon rolls. When I get an amazing recipe I try to find as many different ways to use it as I can.
So here is my latest version of the classic Cinnamon roll. Raspberry! Next time I think I will also do a layer of sweetened cream cheese with the Jam.
I use a simple glaze of powdered sugar and milk. I added 1-2 tsp. Raspberry extract and red food coloring for the Raspberry rolls.
See Recipe below.
2 tablespoons yeast(I use SAF, do not activate yeast)
6 cups flour
1/2 cup sugar
1/2 cup oil
1 teaspoon baking powder
2 teaspoons salt
2 cups warm water
-Mix ingredients together in order as they appear. (I have a KitchenAid and found that in order for the yeast to get mixed in well, it works best to keep the mixer on low while adding the rest of the ingredients.) Mix well for ten minutes, then let sit for 10 minutes. Knead dough on floured counter top until all air bubbles are gone. Dough may be sticky, knead in more flour if needed. Roll out with rolling pin, and spread one cube of softened butter onto dough. Sprinkle with cinnamon. (Some people like to add brown sugar, nuts, raisins, or even chocolate chips.) Roll dough up and cut with string. Place on ungreased cookie sheet, with 4 rolls to a row. Let rise one hour. Bake at 350 for 20 minutes or until rolls are light brown on bottom. Cool in pan.(Store in air tight container with a slice of bread to keep fresh.)Icing1/2 cup butter3 cups powdered sugar1 teaspoon vanilla2-3 tablespoons milk(Store icing in fridge when not in use. Do not heat in microwave, butter will separate out.)