"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pecan-Raisin Cinnamon Rolls Recipe

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This recipe for Pecan-Raisin Cinnamon Rolls, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Hyland
Added: Wednesday, August 26, 2009

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 120-130 . 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 425 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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