The Best-Ever Cinnamon Rolls

• 4 1/3 to 5 c. flour
• 1 pkg. active dry yeast
• 1 c. milk
• 1/3 c. margarine
• 1/3 c. sugar
• 1/2 tsp. salt
• 3 eggs
• 3/4 c. packed brown sugar
• 1/4 c. all-purpose flour
• 1 Tbsp. ground cinnamon
• 1/2 c. margarine or butter
• 1/2 c. light raisins
• 1/2 c. chopped pecans
• 1 Tbsp. half and half or light cream
• 1 recipe Powdered Sugar Glaze

1. In a large saucepan, heat milk, the 1/3 cup margarine or butter, the 1/3 cup sugar and salt just until warm (120u0b0 to 130u0b0) and margarine is almost melted, stirring constantly.
2. Add to flour mixture.
3. Add eggs.
4. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
5. Beat on high speed for 3 minutes.
6. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
7. Turn dough out onto a lightly floured surface.
8. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
9. Shape into a ball.
10. Place in a greased bowl, turning once.
11. Cover; let rise in a warm place until double (about 1 hour).

flour, active dry yeast, milk, margarine, sugar, salt, eggs, brown sugar, allpurpose, ground cinnamon, margarine, light raisins, pecans, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255329 (may not work)