This is for 1 pound of dough which makes 9 rolls. Weight Watchers alert: each cinnamon roll is 6 points!
1/4 cup milk
1/4 cup water
2 cups all-purpose flour
1 tsp salt
3 Tbsp butter
1/4 cup sugar
1 Tbsp yeast
3 Tbsp melted butter
1/3 cup brown sugar
1 Tbsp melted butter
1 Tbsp granulated sugar
1 1/2 tsp cinnamon
1 Tbsp brown sugar
1/3 cup raisins (optional)
Pour the melted butter for the glaze into one 9-inch round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into a 8x14-inch rectangle.
For the filling, brush the melted butter on the dough. In a small bowl, combine the sugars, cinnamon and raisins; sprinkle over dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2 inch sections. Slice a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls cut side up in prepared pan(s), flattening them slightly.**
Cover and let rise in a warm oven 30-45 minutes until doubled.
(Hint: to warm oven slightly, turn oven to Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan(s) from oven to preheat.)
Preheat oven to 350. Bake 22-25 minutes until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.
**The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven 30 minutes. (Hint: on a moment's notice you can have a fabulous gift on hand by placing uncooked rolls in disposable cake pans, covering them with foil, and attaching a label with thawing and baking directions to the top, and then freezing them. New mommies will appreciate this bonus when you bring them dinner!)