Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125*-130*F)
1/4 cup butter -- melted
1 egg
Bottom & Filling:
1 1/4 cups firmly packed brown sugar
3/4 cup butter -- at room temperature
1 cup chopped walnuts -- optional
1/2 cup raisins -- optional

Using electric mixer fitted with dough hook or paddle, mix
first 6 ingredients in large bowl. Add water, butter and
egg and mix until smooth dough forms, about 4 minutes.
May need to add more white flour to decrease stickiness.
Transfer dough to greased bowl. Cover with plastic and
clean towel. Let dough rise in warm draft-free area until
doubled in volume, about 30 minutes.

Butter 9x13-inch baking dish. Bring 1 cup brown sugar and
1/2 cup butter to boil in heavy small saucepan. Boil 1
minute. Remove from heat and stir in 1/2 cup walnuts. Pour
into prepared dish. Punch dough down. Roll out on lightly
floured surface to 15x9-inch rectangle. Spread dough evenly
with remaining 1/2 cup butter-melted. Sprinkle with remaining 1/4
cup brown sugar and 1 tablespoon cinnamon. Sprinkle with
remaining 1/2 cup walnuts and raisins. Roll up jelly roll
style, starting at one long side. Slice dough into
1-inch-thick rounds.

Arrange dough slices cut side down in prepared dish,
spacing evenly. Cover with plastic. Let rise in warm
draft-free area until doubled, about 45 minutes.

Preheat oven to 350F. Bake rolls until golden brown, about
40-45 minutes. Let stand 5 minutes. Turn out onto platter.
Cool slightly. Serve warm.

Makes about 12.

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