Directions: |
Directions: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 margarine or butter, the 1/3 cup sugar, and salt just till warm (120° to 130°) and margarine 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 or dough hook, stir in as much of the remaining 2-1/4 to 2-2/4 cups flour as you can to make a soft dough.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make 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 margarine or 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-inch square.
Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1-1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep-dish pizza pan or a 13x9x2-inch baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 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° oven for 25 to 30 minutes or till light brown. If necessary to prevent over browning, 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.
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 teaspoon com syrup, 1/2 teaspoon vanilla, and enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.
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4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla |
This recipe for Raisin-Pecan Cinnamon Rolls is from