Recipe - Best Ever Cinnamon Rolls (Raisin Pecan Cinnamon Rolls)

4 One half cup Flour
1 pack Dry yeast
1 cup Milk
1/3 cup Butter
1/3 cup Sugar
One half teaspoon Salt
3 Eggs
Three fourths cup Packed brown sugar
One fourth cup Flour
1 tablespoon Ground cinnamon
One half cup Butter
One half cup Light raisins
One half cup Chopped pecans
1 tablespoon Halfandhalf or light cream
Powdered Sugar Glaze

In a large mixer bowl, combine 2 One fourth cups of the flour and the yeast. In a
small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and
salt just till warm (120 degrees to 130 degrees) and butter 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 One fourth to 2 Three fourths 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 filling,
combine brown sugar, the One fourth cup flour, and cinnamon. Cut in remaining
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" square. Sprinkle filling over dough square; top with raisins and
pecans. Roll up jellyroll style; pinch edges to seal. Slice roll into
eight 1 1/2" pieces. Arrange dough pieces, cut side up, in a greased 12"
deepdish pizza pan or a 13x9x2" 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; let dough rise
in a warm place till nearly double, about 45 minutes). Break any surface
bubbles with a greased toothpick. Brush dough with halfandhalf or light
cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown.
If necessary to prevent overbrowning, cover rolls loosely with foil the
last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with
halfandhalf 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. VARIATION:
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 One fourth cups sifted powdered sugar, 1 tsp. corn
syrup, One half tsp. vanilla, and enough halfandhalf or light cream (1 to 2
Tbsp.) to make of drizzling consistency.

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