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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pecan-Raisin Cinnamon Rolls Recipe

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This recipe for Pecan-Raisin Cinnamon Rolls is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11 to 12 c. all-purpose flour
3/4 c. sugar
3 pkg. (1/4 oz. each) active dry yeast
3 tsp. salt
3 1/2 c. water
1 c. vegetable oil
3 eggs
FILLING:
1/4 c. butter, melted
1 c. sugar
3 tsp. cinnamon
1 c. chopped pecans
1 c. raisins

FROSTING:
1/4 c. butter, softened
3 3/4 c. confectioners' sugar
1 tsp. vanilla extract
1/4 tsp. lemon extract
3 to 4 T. water
Directions:
Directions:
In a very large mixing bowl, combine 8 cups flour, sugar, yeast & salt. In a large saucepan, heat water & oil to 120º-130º . Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth & elastic, about 6-8 min. Cover and let rest for 15 min.
Turn onto a lightly floured surface; divide in half. Roll each half into 1 24-in.x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar & cinnamon; sprinkle over dough. Sprinkle with pecans & raisins. Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13-in.x9-in. baking pans.
Cover & let rise in a warm place until nearly doubled, about 30 min. Bake at 425º for 18-22 min. until golden brown.
In a small mixing bowl, combine frosting ingredients. Spread over warm rolls. Cool on wire racks.
Number Of Servings:
Number Of Servings:
48 rolls
Personal Notes:
Personal Notes:
These freeze well.

 

 

 

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