1. Preheat the oven to 350°. Lightly grease a 9" x 13" pan.

  2. To make the dough: In a medium-sized bowl, whisk together all of the dry ingredients.

  3. In a separate bowl, whisk together the fresh eggs, the water or milk, and the vanilla.

  4. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.

  5. To make the filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the shortening or butter. Add water to form a spreadable paste; reserve the nuts and chips for later.

  6. To assemble the rolls: Generously flour your work surface, and roll the dough into a 12" x 15" rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1" slices. Lay the rolls in the pan.

  7. Bake the rolls for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, while you make the glaze.

  8. To make the glaze: Whisk together the ingredients until smooth. Drizzle over the rolls.

  9. Store the rolls, well-covered, on the counter for up to 2 days.

Tips from our Bakers

  • If you're on the go, use 3 tablespoons whole dried eggs and 1/4 cup milk or water instead of the 2 fresh eggs. Add the dried eggs to the dry ingredients in step one, and add the extra water to the other liquids. Mix it all together in a plastic bag if you'd like to minimize the cleanup.