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Print this Recipe    Cinnamon Rolls 12

Cinnamon Buns

3 1/4 to 3 3/4 cup flour
1/4 cup sugar
1 pkg. yeast
1/2 cup milk
1/4 cup water
1/3 cup margarine
2 eggs

6 tbsp. margarine
1 cup packed brown sugar
1/2 cup light corn syrup
1 cup raisins and nuts
1 1/2 tsp. cinnamon

Mix 1 cup flour, sugar and yeast. Heat milk, water and margarine
to 120 degrees. Let cool (so it's not hot to the touch). Add milk
mixture to dry mixture. Add eggs and 1/2 cup flour. Beat to high
speed for 2 minutes. Stir in remaining flour to make soft dough.
Knead 8 to 10 minutes. Set in greased bowl; cover and let rise 1
hour. (Should be double in size.) Heat 4 tablespoons margarine,
brown sugar and corn syrup until sugar dissolves. Add cinnamon.
Pour half of mixture into greased 13 x 9 x 2 inch pan. Punch down
dough and roll into 14 x 20 inch rectangle. Cover with remaining
sugar mix and nuts and raisins. Roll up from long side; seal seams.
Cut into 1 1/2 inch pieces. Arrange in pan. Cover; let rise until
doubled, 45 minutes. Bake at 375 degrees for 20 minutes or until
done. Cool in pan 5 minutes. Spoon excess sauce over buns.


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