Currant - Pecan Cinnamon Rolls

• 6 cups flour
• 12 cup sugar
• 2 tablespoons yeast
• 1 teaspoon salt
• 1 12 cups evaporated milk
• 14 cup butter
• 1 cup raisins or 1 cup currants
• 1 cup pecans, chopped
• 2 eggs
• 13 cup butter
• 34 cup brown sugar
• 1 12 teaspoons cinnamon

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt.
2. Heat milk and butter to 110 degrees.
3. Add to dry ingredients, beat for a few minutes to develop a good gluten.
4. Add pecans, currants and eggs, mix in well.
5. Stir in enough remaining flour to make soft dough.
6. Knead on floured surface until smooth and elastic.
7. Roll on floured surface into a 24 x 12-inch rectangle.
8. Melt remaining butter and spread evenly over dough leaving a one inch border on one lengthwise side.
9. Sprinkle with brown sugar and cinnamon.
10. Roll dough up and pinch off with dental floss or sewing thread into 24 rolls.
11. (I find this works best) Place on 2 large greased baking sheets.
12. Let them rise in a warm oven until double in size.
13. Remove and preheat oven to 375 degrees then bake for 15 minutes or until done.
14. (I bake one sheet at a time) Glaze.
15. In small bowl, combine 1 1/2 cups powdered sugar, and 2 tablespoons water or milk.
16. Stir until smooth.
17. May add more for desired consistency.

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

Taken from www.food.com/recipe/currant-pecan-cinnamon-rolls-49891 (may not work)