- 2 cups milk
- 1/2 cup cornmeal
- 1/2 cup sugar
- 1/2 cup butter or margarine
- 1 tablespoon salt
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 3 eggs, beaten
- 6 1/2 cups all-purpose flour
- FILLING:
- 1 1/4 cups raisins
- 2 tablespoons butter or margarine, melted
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 pinch ground nutmeg
- FROSTING:
- 3 1/2 cups confectioners' sugar
- 2 tablespoons butter or margarine, softened
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon almond extract
- 4 tablespoons milk
- In a saucepan, combine milk and cornmeal. Bring to a boil over medium heat, stirring constantly. Add the sugar, butter and salt; cool to 110 degrees F-115 degrees F. In a mixing bowl, dissolve yeast in warm water. Add the eggs, cornmeal mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, place raisins in a saucepan and cover with water. Bring to a boil; remove from heat. Cover and let stand for 15 minutes. Drain; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 10-in. rectangle; brush with melted butter. Combine sugar, cinnamon and nutmeg if desired; sprinkle over dough to within 1/2 in. of edges. Sprinkle with raisins. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool in pans on wire racks.
- For frosting, combine sugar, butter, cream cheese, extract and enough milk to achieve desired consistency. Spread or drizzle over rolls. Refrigerate leftovers.