Cinnamon Rolls

• 3/4 cup whole fat organic milk
• 1/4 cup unsalted butter, softened
• 2 3/4 cups whole wheat flour
• 1/2 cup all purpose white flour
• 1 1/2 teaspoons instant yeast
• 1/4 cup unrefined sugar
• 1/2 teaspoon sea salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup salted butter, softened
• 1/2 cups gin-soaked gold raisins
• 1/2 cup pecans

1. Heat the milk in a saucepan until it bubbles, being careful to remove from heat without scorching.
2. Mix in butter. Stir until melted and set aside to cool until lukewarm.
3. Combine flours in a bowl.
4. In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. Mix well.
5. Add water, egg and the milk mixture. Beat well.
6. Add the remaining flour, 1/2 cup at a time, stirring after each addition.
7. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth about 5 minutes.
8. Cover the dough with a damp cloth and let rest for 10 minutes.
9. In a small bowl, mix together brown sugar, cinnamon, and butter.
10. Roll out dough into a 12x9 inch rectangle.
11. Spread dough with butter, cinnamon, sugar mixture. Sprinkle with raisins and pecans.
12. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups.
13. Cover and let rise until doubled, about 30 minutes.
14. Preheat oven to 375u0b0F. Bake for 20 minutes or until browned.
15. Remove from pan and cool slightly. Serve warm.

milk, unsalted butter, whole wheat flour, flour, yeast, unrefined sugar, salt, water, egg, brown sugar, ground cinnamon, butter, ginsoaked gold raisins, pecans

Taken from www.epicurious.com/recipes/member/views/cinnamon-rolls-52555241 (may not work)