Ingredients
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1 1/4 cups water
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1/4 cup sugar
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3 tablespoons skim milk powder
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1 1/4 teaspoons salt
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4 1/4 cups flour
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2 tablespoons butter
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1 1/4 teaspoons instant yeast
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1/4 cup butter
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2/3 cup brown sugar, packed
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3 tablespoons water
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3/4 cup walnut halves
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3/4 cup golden raisin
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3 tablespoons melted butter
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2/3 cup brown sugar, packed
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1 tablespoon cinnamon
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3/4 cup chopped walnuts
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3/4 cup golden raisin
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2 cups icing sugar
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1 egg, beaten
Instructions
- Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order). Select the dough cycle.
- Meanwhile, prepare syrup: Boil together butter, water and brown sugar for 1 minute.
- Immediately, pour syrup into a 9 X 13 pan; tilt pan to cover bottom evenly.
- Arrange walnuts, flat side up on syrup; scatter raisins on top.
- When bread machine cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
- Roll dough into a 12 X 18 inch rectangle. Brush with melted butter.
- Sprinkle evenly with the mixture of brown sugar and ground cinnamon. Sprinkle chopped walnuts and golden raisins on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. To avoid too much filling from escaping, I first cut the roll in half, then each half in half, and then each quarter in thirds. Place rolls flat over syrup.
- Cover and let rise 30 minutes or until double in volume.
- Remove cover and bake at 375 for 30-35 minutes, until golden brown.
- Loosen edges and carefully invert onto serving tray.
- To make icing: Mix icing sugar and cinnamon together; add maple syrup and 1 tbsp milk, mix. If needed, add more milk. Icing should be stiff – but not too stiff – and not too runny either. I like to leave the icing on the side to allow folks to decide to use it or not.
- Enjoy!