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May 242012

Cinnamon And Raisin Crescent

So good in the morning with coffee!



1 pkg (14 oz) hot roll mix
1/2 cup warm water
3 eggs, room temperature
8 tbsp butter, softened and divided
1/2 cup sugar
1 teas ground cinnamon
1 cup raisins
1/2 cup chopped walnuts


Put yeast in a large bowl and add the warm water to dissolve; stir in the eggs and beat well. Add the flour mixture and 6 tablespoons of the butter and beat again. Place dough in a buttered bowl, turning to grease top, cover and let rise in a warm place until doubled in size, about an hour. Turn out onto a floured surface and knead dough until very soft but not sticky. Divide dough in half, cover and let rest for ten minutes. On a floured surface, roll each half to a 12×10-inch rectangle and spread each with 1 tablespoon of the remaining butter. Mix the sugar and cinnamon and sprinkle each rectangle with the mixture. Sprinkle the walnuts and raisins over each and roll up jelly style starting with the long edge. Pinch dough to seal and place seam side down on a greased cookie sheet, curving the ends into a crescent shape. Cover and let rise until almost doubled, about 30 minutes. Bake in a 375 degree oven for 25 minutes, grab a cup of coffee and enjoy!

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