These cinnamon swirl rolls are a delightful treat, perfect for breakfast or dessert.
Combine the yeast, warm water, and a teaspoon of sugar in a small bowl and let it sit until frothy.
Ensure the water is warm, not hot, to activate the yeast properly.
In a large bowl, mix the milk, sugar, melted butter, salt, and eggs. Add the yeast mixture and stir.
Mix thoroughly to ensure all ingredients are well combined.
Gradually add the flour, mixing until a soft dough forms.
Add the flour in increments to avoid overmixing.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 8 minutes to develop the gluten.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Cover with a damp cloth to prevent the dough from drying out.
Roll out the dough into a rectangle on a floured surface.
Roll evenly to ensure uniform thickness.
Spread the softened butter over the dough and sprinkle with the cinnamon-sugar mixture, walnuts, and raisins.
Spread the filling evenly for consistent flavor.
Roll the dough tightly into a log and cut into 12 equal slices.
Use a sharp knife or dental floss for clean cuts.
Arrange the rolls in a greased baking dish, cover, and let them rise until doubled in size.
Leave some space between rolls for expansion.
Bake the rolls in a preheated oven at 350°F (175°C) until golden brown.
Check for doneness by tapping the rolls; they should sound hollow.
Mix the glaze ingredients in a bowl until smooth.
Adjust the consistency by adding more water or sugar.
Spread the glaze over the warm rolls and serve.
Apply the glaze while the rolls are warm for better absorption.
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