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RAISIN- PECAN CINNAMON ROLLS Recipe

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This recipe for RAISIN- PECAN CINNAMON ROLLS is from Elizabeth's 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 to 5 cups all-purpose 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 all-purpose flour
1 Tbsp. ground cinnamon
1/2 cup margarine or butter
1/2 cup light raisins/ apples
1/2 cup chopped pecans
1 Tbsp. half-and-half or light cream


Powdered Sugar Glaze

1 1/4 powdered sugar
1 tsp. corn syrup
1/2 tsp. vanilla
1-2 half-and0half/ light cream

Directions:
Directions:
In a large mixer bowl combine 21/4 cups of the flour and 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, 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 the 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 12-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 the 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 the 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.

*** Powdered Sugar Glaze: In a bowl stir together 1/4 cups sifted powdered sugar, 1 teaspoon com syrup. 12 teaspoon vanilla, and enough half-and-half or light cream (1 to 2 tablespoons) 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.

Number Of Servings:
Number Of Servings:
8 rolls

 

 

 

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