|4 1/2 cupsFlour|
|3/4 cupBrown sugar; packed|
|1/3 cupGolden raisins|
|1/2 cupPecans; chopped|
|1 1/4 cupsPowdered sugar|
|1 teaspoonCorn syrup|
|1/2 teaspoonVanilla extract|
|bunchHalf-and-half cream; until drizzle consistency|
Cinnamon Rolls Preparation
In large mixer bowl combine 2 1/4 c. flour and yeast.
In small saucepan heat milk, butter, 1/3 c. sugar and salt until butter melts.
Add to flour mixture. Add eggs.
Beat with electric mixer on low for 30 sec., scraping bowl.
Beat on high for 3 minutes. Stir in approx. 2 c. flour.
Turn out onto lightly floured surface.
Knead in as much of the remaining flour to make a soft dough (3-5 minutes).
Shape into ball, place in greased bowl turning to coat.
Let rise until double, about 1 hour, or cold rise a minimum of 2 1/2 hours.
For filling, combine brown sugar, 1/4 c. flour and cinnamon.
Cut in remaining butter until crumbly. Set aside.
Punch down dough.
Turn out to lightly floured surface. Cover and let rest 10 minutes.
Roll dough into 12 inch square, sprinkle filling over dough.
Top with raisins and pecans. Roll jelly-roll style.
Cut into 12 1/2" pieces. Arrange cut side down in 13x9x2" in pan.
If baking immediately, brush with 1/2 and 1/2.
Bake ~~at; 375? for 25-30 minutes.
Brush again with 1/2 and 1/2.
When cooled, spread with glaze.
To bake later (within 12 hours) cover with plastic wrap and refrigerate.
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Cinnamon Rolls Reviews
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