Pecan-Raisin Cinnamon Rolls

• 11 to 12 cups all-purpose flour
• 3/4 cup sugar
• 3 packages (1/4 ounce each) active dry yeast
• 3 teaspoons salt
• 3-1/2 cups water
• 1 cup canola oil
• 3 large eggs
• 1/4 cup butter, melted
• 1 cup sugar
• 3 teaspoons ground cinnamon
• 1 cup chopped pecans
• 1 cup raisins
• 1/4 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 3 to 4 tablespoons water

1. In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
3. Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.
4. Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased
5. s.
6. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425u0b0 for 18-22 minutes until golden brown.
7. In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.

flour, sugar, active dry yeast, salt, water, canola oil, eggs, butter, sugar, ground cinnamon, pecans, raisins, butter, sugar, vanilla, lemon extract, water

Taken from www.tasteofhome.com/recipes/pecan-raisin-cinnamon-rolls/ (may not work)