CINNABON'S CINNAMON ROLL CLONE

Steps:

• Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
• Add butter to cooling milk to soften.
• When cool, add milk mixture to yeast mixture and stir well.
• Add eggs and salt and stir again.
• Add all-purpose flour; mix well.
• Add raisins.
• Add 2 1/2 cups of the whole wheat pastry flour.
• Mix until dough is quite sticky and begins to leave sides of bowl.
• Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
• Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
• Shape dough into a ball and place in large greased bowl, turning to grease top.
• Cover with damp towel and let rise until double in bulk, about 45 minutes.
• Turn dough onto large floured board.
• Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
• Filling: Mix together melted butter, brown sugar and cinnamon.
• Spread entire rectangle of dough with mixture.
• Sprinkle with walnuts.
• Roll rectangle tightly from long side.
• Make sure you end with seam side on bottom.
• Shape with hands to make uniform in size from end to end.
• With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
• Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
• Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
• Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.
• When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.