Best-ever Cinnamon Rolls

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

Title: BEST-EVER CINNAMON ROLLS
Categories: Breads, Breakfast
Yield: 8 servings

4 1/2 To 5 cups all-purpose flour
1 pk Dry yeast (about 1 1/2 tsp.)
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 All-purpose 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
1 Recipe Powdered Sugar Glaze
-(to follow)

"The best part about making this recipe is that the
dough can be mixed and the rolls filled and shaped the
night before. When you awake in the morning, just
bake. Waiting for the rolls to come out of the oven
is the hardest part"

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.

From: Better Homes and Gardens Magazine, October
1991. Posted by: Debbie Carlson - Cooking Echo Makes:
8 rolls

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