Cinnamon Rolls

4 1/2 cup flour, all-purpose, up to 5 cups

1 pkg. dry yeast, (about 1 1/2 tsp.)

1 cup milk

1/3 cup butter

1/3 cup sugar

1/2 Tsp. salt

3 each eggs

3/4 cup brown sugar, packed

1/4 cup flour, all-purpose

1 Tbs. cinnamon, ground

1/2 cup butter

1/2 cup light raisins

1/2 cup pecans, chopped

1 Tbs. half-and-half, or light cream

1, powdered sugar glaze, recipe to follow

 

 

Directions: The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before.

 

 When you awake in the morning, just bake.

 

 Waiting for the rolls to come out of the oven is the
hardest part.

In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.

 

Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat 

on high speed for 3 minutes.

 

Using a wooden spoon, stir in as much of the remaining 2 1/4 to

 2 3/4 cups 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 to 5 minutes total).

 

 Shape into a ball.

 

Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 hour).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.

 

Cut in remaining butter till crumbly; set aside.

Punch dough down.

 

 Turn onto a lightly floured surface.

 

Cover and let rest for 10 minutes.

 

Roll the dough into a 12 inches square.

Sprinkle filling over dough square; top with raisins and pecans.

 

 Roll jelly-roll style; pinch edges to seal.

 

 Slice roll into eight 1 1/2 inche spieces.

 

Arrange dough pieces, cut side up, in a greased

12 inches deep-dish pizza pan or a 13x9x2 inches baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate rolls 2 to 24 hours.

 

 Uncover and let stand at room temperature for 30 minutes

 (Or, for immediate baking, don't chill dough.Instead,

cover loosely; let dough rise in a warm place till nearly double,
about 45 minutes).

Break any surface bubbles with a greased toothpick.

 

Brush dough with half-and-half or light cream.

 

Bake in a 375 degree oven for 25 to 30
minutes or till light brown.

 

 If necessary to prevent overbrowning, cover
rolls loosely with foil the last 5 to 10 minutes of baking.

 

 Remove rolls from oven.

 

Brush again with half-and-half or light cream.

 

 Cool for 1 minute.

 

Carefully invert cinnamon rolls onto a wire rack.

 

 Cool slightly.

Invert again onto a serving platter.

 

Drizzle with Powdered sugar Glaze.

Serve warm.

 

 Makes 8 rolls.

VARIATION:

 

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

POWDERED sugar GLAZE:

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