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Print this Recipe    Cinnamon Rolls 09

Raisin-Pecan Cinnamon Rolls

4 1/2-5 cup flour
1 pkg. active dry yeast
1 cup milk
1/3 cup margarine or butter
1/3 cup sugar
1/2 tsp. salt
3 eggs
3/4 cup packed brown sugar
1/4 cup flour
1 Tbsp ground cinnamon
1/2 cup margarine or butter
1/2 cup raisins
1/2 cup chopped pecans
1 Tbsp half and half or light cream
Powdered Sugar Glaze

In a large mixer bowl combine 2 1/4 cup of the flour and yeast.
In a small saucepan heat milk, 1/3 cup margarine, 1/3 cup sugar
and salt just until warm (120-130 degrees) and margarine is almost
melted, stirring constantly. Add to flour mixture. Add eggs. Beat
with electric mixer on low speed for 30 sec., scraping sides of
bowl constantly. Beat on high speed for 3 min. Using a wooden spoon,
stir in as much of the remaining 2 1/4-2 3/4 cup flour as you can.
Turn dough out onto a lightly floured surface.

Knead in enough of the remaining flour to make a moderately soft
dough that is smooth and elastic (3-5 min total). Cover; let rise
in a warm place until double (about 1 hour).

For filling, combine brown sugar, 1/4 cup flour and cinnamon. Cut
in remaining margarine until crumbly; set aside.

Punch down dough. Turn onto a lightly floured surface. Cover and
let rise for 10 min. Roll dough into a 12" square.

Sprinkle filling over dough square; top with raisins and pecans.
Roll up jelly-roll style; pinch edges to seal. Slice roll into 8-
1 1/2" pieces.

Arrange dough pieces, cut side up, in a greased 13x9x2" baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls
to rise. Refrigerate dough for 2-24 hours. Uncover and let stand
at room temperature for 30 min. (Or, for immediate baking, don't
chill dough. Instead, cover loosely; let dough rise in a warm
place until nearly double, about 45 min.)

Break any surface bubbles with a greased toothpick. Brush dough
with half and half or light cream. Bake 375 degrees for 25-30 min.
If necessary to prevent overbrowning, cover rolls loosely with foil
the last 5-10 min.

Remove rolls from oven. Brush again with half and half. Cool for
1 min.

Carefully invert cinnamon rolls onto a wire rack. Cool slightly.
Invert again onto a serving platter. Drizzle with Powdered Sugar
Glaze. Serve warm. Serves 8

Powdered Sugar Glaze: In a bowl stir together 1 1/4 cup sifted
powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla and enough half
and half or light cream (1-2 T.) to make of drizzling consistency.

Apple Cinnamon Rolls: Prepare rolls as directed, except substitute
1 cup finely chopped apple for the raisins in the filling.


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