Sticky Cinnamon Rolls

Ready in 1 hour

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1 Egg
1 1/2 c All purpose flour
1 c Whole wheat flour
1/2 ts Salt
1/4 c Brown Sugar; firmly packed
1/4 c Butter; melted (1/2 stick)
1 Envelope rapid-rise yeast
1/2 c Raisins
1/2 ts Ground cinnamon
1 1/2 c Brown Sugar; firmly packed
1 c Walnuts; chopped
1 tb Ground cinnamon
3/4 c Warm water; (125F. to 130F.)
1 c Butter; room temperature (2 sticks)

Original recipe makes 1



Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes. Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds. Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm. Makes about 15. Bon Appetit April 1991

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