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Special Cinnamon Rolls

For the dough:
4 c bread flour For the filling:
4 c all purpose flour 2 ½ c brown sugar Yield: 40 pcs

2 tbsp yeast ⅓ c cinnamon powder
1 tsp baking powder 1 c butter, cubed and softened

1 tbsp bread improver 2 c California raisins
2 c warm milk For the glaze:
¾ c sugar 1 ½ c butter, softened

1 ¼ c butter 1 c cream cheese, softened
6 eggs 2 c powdered sugar

¾ tbsp salt ¾ tbsp vanilla

Using dough hook in a bowl of electric mixer fitted with dough hook,

dissolve yeast in warm milk. Set aside for about 10 minutes.

Add sugar, butter and eggs at a lower speed. Gradually add bread
flour, salt and knead mixture for about 30 minutes. Place dough in a

greased bowl and let it rise for an hour.

Punch the dough to let out the air bubbles. Roll on a floured surface
and divide into two. Using a rolling pin, flatten the dough to form a
rectangle measuring 24-inch long, 16-inch wide, and ¼ inch thick. Trim

the edges.

Combine all of the filling ingredients in a bowl. Spread the filling
evenly on the dough using a rubber spatula.

Starting from the bottom edge, roll each dough into a log. Cut the

dough into 2-inch rolls using a dough cutter. Place on a greased pan, 2
inches apart with the open side facing upwards.

Let it rest for 30 minutes. Bake at 375°F for 12-15 minutes. Make the

glaze and spread on the rolls. 39