Enjoy the taste and smell of these soft breads, from Taste of Home. They're guaranteed to warm up your home this holiday season.
Cinnamon Rolls
Cappuccino Cinnamon Rolls
Pretty Pumpkin Cinnamon Buns
Pecan-Raisin Cinnamon Rolls
Stollen
Fruit 'n' Nut Stollen
Christmas Braid
Simple Stollen
Sticky Buns
Chocolate-Pecan Sticky Buns
Caramel-Pecan Sticky Buns
Surprise Monkey Bread
Yeast Breads
Swedish Tea Ring
Fruit Bread Twists
Festive Fruit Ladder
Fruit Cake
Holiday Fruit Cake
Miniature Christmas Fruitcakes
Light Candied Fruitcake
Coffee Cakes
Walnut-Filled Coffee Cakes
Cherry Cream Cheese Coffee Cake
Nut Roll Coffee Cakes
Quick Breads
Cinnamon Zucchini Bread
Eggnog Bread
Zucchini Cranberry Bread
Muffins
Santa's Surprise Gingerbread Muffins
Chocolate Cookie Muffins
Peanut Butter Mini Muffins
Pecan Raisin Cinnamon Rolls
Servings 48
Ingredients
- 11 to 12 cups all-purpose flour
- 3/4 cup sugar
- 3 packages (1/4 ounce each) active dry yeast
- 3 teaspoons salt
- 3-1/2 cups water
- 1 cup vegetable oil
- 3 eggs
- FILLING:
- 1/4 cup butter, melted
- 1 cup sugar
- 3 teaspoons ground cinnamon
- 1 cup chopped pecans
- 1 cup raisins
- FROSTING:
- 1/4 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 3 to 4 tablespoons water
Directions
- In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
- Turn onto a lightly floured surface; divide in half. Roll each half into a 24-in. x 15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13-in. x 9-in. baking pans.
- Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown.
- In a small bowl, combine frosting ingredients. Spread over warm
rolls. Cool on wire racks. Yield: 4
dozen.
Editor’s Note: Dough may need to be mixed in two batches, depending on the size of your mixing bowl. To halve the recipe, use 1 package plus 1-1/8 teaspoons yeast and 1 egg plus 2 tablespoons beaten egg. The other ingredients can easily be divided in half.
By Sarah James at tasteofhome.com
