In a large mixer bowl combine 2 1/4 cups of flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup of margarine or butter, the 1/3 cup of sugar, and salt until just warm (120-130 deg.) 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 onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total);you may need 4 1/2-5 cups 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 the 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 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 rolls 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 and let dough rise in a warm place until nearly double, about 45 minutes.
Break any bubbles with a greased toothpick. Brush dough with light cream or half-and-half. Bake in a 375 degree oven for 25 to 30 minutes or until 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 and invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm.
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 in sifted powdered sugar, corn syrup, vanilla, and enough light cream or half-and-half (1 to 2 tablespoons) to make of drizzling consistency.
Per Serving (excluding unknown items): 732 Calories; 28g Fat (34.3% calories from fat); 13g Protein; 109g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 408mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 2 1/2 Other Carbohydrates.
The best part of this recipe is that the dough can be mixed and the rolls filled and shaped the night before.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 8|
|Calories from Fat: 458 (43%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 101.6mg||31 %|
|Sodium 1429.2mg||49 %|
|Potassium 445.7mg||12 %|
|Total Carbohydrate 147.2g||43 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 142.5g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1075
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