Best Ever Cinnamon Rolls (Raisin Pecan Cinnamon Rolls) Recipe

• 4 1/2 c. Flour
• 1 pkt Dry yeast
• 1 c. Lowfat milk
• 1/3 c. Butter
• 1/3 c. Sugar
• 1/2 tsp Salt
• 3 x Large eggs
• 3/4 c. Packed brown sugar
• 1/4 c. Flour
• 1 Tbsp. Grnd cinnamon
• 1/2 c. Butter
• 1/2 c. Light raisins
• 1/2 c. Minced pecans
• 1 Tbsp. Half-and-half or possibly light cream Powdered Sugar Glaze

1. In a large mixer bowl, combine 2 1/4 c. of the flour and the yeast.
2. In a small saucepan heat the lowfat milk, the 1/3 c. butter, the 1/3 c. sugar, and salt just until hot (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
3. Add in to flour mix.
4. Add in Large eggs.
5. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
6. Beat on high speed for 3 min.
7. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 c. flour as you can.
8. Turn dough out onto a lightly floured surface.
9. Knead in sufficient of the remaining flour to make a moderately soft dough which is smooth and elastic (3 to 5 min total).
10. Shape into a ball.
11. Place in a greased bowl, turning once.
12. Cover; let rise in a hot place until double (about 1 hour).
13. For filling, combine brown sugar, the 1/4 c. flour, and cinnamon.
14. Cut in remaining butter until crumbly; set aside.
15. Punch dough down.
16. Turn onto a lightly floured surface.
17. Cover and let rest for 10 min.
18. Roll the dough into a 12" square.
19. Sprinkle filling over dough square; top with raisins and pecans.
20. Roll up jelly-roll style; healthy pinch edges to seal.
21. Slice roll into eight 1 1/2" pcs.
22. Arrange dough pcs, cut side up, in a greased 12" deep-dish pizza pan or possibly a 13x9x2" baking pan.
23. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
24. Chill rolls 2 to 24 hrs.
25. Uncover and let stand at room temperature for 30 min (Or possibly, for immediate baking, do not refrigeratedough.
26. Instead, cover loosely; let dough rise in a hot place until nearly double, about 45 min).
27. Break any surface bubbles with a greased toothpick.
28. Brush dough with half-and-half or possibly light cream.
29. Bake in a 375 degree oven for 25 to 30 min or possibly until light brown.
30. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 - 10 min of baking.
31. Remove rolls from oven.
32. Brush again with half-and-half or possibly light cream.
33. Cold for 1 minute.
34. Carefully invert cinnamon rolls onto a wire rack.
35. Cold slightly.
36. Invert again onto a serving platter.
37. Drizzle with Powdered Sugar Glaze.
38. Serve hot.
39. Makes 8 rolls.
40. VARIATION:Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 c. finely minced apple for the raisins in the filling.
41. POWDERED SUGAR GLAZE: In a bowl stir together 1 1/4 c. sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and sufficient half-and-half or possibly light cream (1 to 2 Tbsp.)
42. to make of drizzling consistency.

flour, yeast, milk, butter, sugar, salt, eggs, brown sugar, flour, cinnamon, butter, light raisins, pecans, sugar

Taken from cookeatshare.com/recipes/best-ever-cinnamon-rolls-raisin-pecan-cinnamon-rolls-83936 (may not work)