Best Ever Cinnamon Rolls (raisin Pecan Cinnam

---------- Recipe via Meal-Master (tm) v8.02

Title: BEST EVER CINNAMON ROLLS (RAISIN PECAN CINNAM
Categories: None
Yield: 1 servings

4 1/2 c Flour
1 pk Dry yeast
1 c Milk
1/3 c Butter
1/3 c Sugar
1/2 ts Salt
3 Eggs
3/4 c Packed brown sugar
1/4 c Flour
1 tb Ground cinnamon
1/2 c Butter
1/2 c Light raisins
1/2 c Chopped pecans
1 tb Half-and-half or light cream
Powdered Sugar Glaze

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 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 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 filling, combine brown sugar, the 1/4 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 jelly-roll style; pinch edges to seal. Slice roll
into eight 1 1/2" pieces. Arrange dough pieces, cut
side up, in a greased 12" deep-dish 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
half-and-half 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 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. 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 1/4 cups sifted powdered sugar, 1
tsp. corn syrup, 1/2 tsp. vanilla, and enough
half-and-half or light cream (1 to 2 Tbsp.) to make of
drizzling consistency.

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