Sixty-Minute Cinnamon Rolls

3 ounces water 110-115F
1 packet dry yeast
1 tablespoon plus 1 teaspoon sugar
1 egg yolk
1/8 teaspoon vanilla extract
1/4 teaspoon kosher or sea salt
1 cup unbleached all-purpose flour.
4 tablespoons butter
1/4 cup sugar
1 tablespoon cinnamon
1/4 cup raisins confectioners sugar

Utensils: 8 inch round cake pan

Preheat oven to 375F. Pour water into a warm non-reactive bowl. Add yeast and 1 tablespoon plus 1 teaspoon sugar to water. Whisk until the yeast is dissolved. Let rest for 5 minutes. Add egg yolk, vanilla, and salt to the yeast mixture. Stir until the egg yolk is incorporated. Add flour and stir until evenly blended. Cut two tablespoons of butter into 1/2 inch pieces and roughly work the butter into the dough with your hands. Turn dough out onto a lightly floured surface and knead for 30 seconds. Roll dough out into an 8 x 12 inch rectangle. Mix the 1/4 cup of sugar with the cinnamon and sprinkle evenly over the dough. Roughly break up the remaining 2 tablespoons of butter and scatter over the dough. Starting with a 12-inch edge, roll up the dough. Pinch the seam shut. Cut horizontally into 8 equal pieces. Place rolls, cut side down in the cake pan and flatten slightly. Bake on center shelf for 30 minutes or till light brown.

Serves 4.

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Cajun Country -- New Iberia, Louisiana