| 1 | "the best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. |
| 2 | When you awake in the morning, just bake. |
| 3 | Waiting for the rolls to come out of the oven is the hardest part" in a large mixer bowl, combine 2 ?cups of the flour and the yeast. |
| 4 | In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly. |
| 5 | Add to flour mixture. |
| 6 | Add eggs. |
| 7 | Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. |
| 8 | Beat on high speed for 3 minutes. |
| 9 | Using a wooden spoon, stir in as much of the remaining 2 ?to 2 ?cups flour as you can. |
| 10 | Turn dough out onto a lightly floured surface. |
| 11 | Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). |
| 12 | Shape into a ball. |
| 13 | Place in a greased bowl, turning once. |
| 14 | Cover; let rise in a warm place till double (about 1 hour). |
| 15 | For filling, combine brown sugar, the ?cup flour, and cinnamon. |
| 16 | Cut in remaining butter till crumbly; set aside. |
| 17 | Punch dough down. |
| 18 | Turn onto a lightly floured surface. |
| 19 | Cover and let rest for 10 minutes. |
| 20 | Roll the dough into a 12" square. |
| 21 | Sprinkle filling over dough square; top with raisins and pecans. |
| 22 | Roll up jelly-roll style; pinch edges to seal. |
| 23 | Slice roll into eight 1 ? pieces. |
| 24 | Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan. |
| 25 | Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. |
| 26 | Refrigerate rolls 2 to 24 hours. |
| 27 | Uncover and let stand at room temperature for 30 minutes (or, for immediate baking, don"t chill dough. |
| 28 | Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes). |
| 29 | Break any surface bubbles with a greased toothpick. |
| 30 | Brush dough with half-and-half or light cream. |
| 31 | Bake in a 375 degree oven for 25 to 30 minutes or till light brown. |
| 32 | If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. |
| 33 | Remove rolls from oven. |
| 34 | Brush again with half-and-half or light cream. |
| 35 | Cool for 1 minute. |
| 36 | Carefully invert cinnamon rolls onto a wire rack. |
| 37 | Cool slightly. |
| 38 | Invert again onto a serving platter. |
| 39 | Drizzle with powdered sugar glaze. |
| 40 | Serve warm. |
| 41 | Makes 8 rolls. |
| 42 | Variation: apple cinnamon rolls: prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. |
| 43 | Powdered sugar glaze: in a bowl stir together 1 ?cups sifted powdered sugar, 1 tsp. corn syrup, ?tsp. vanilla, and enough half-and-half or light cream (1 to 2 tbsp). |
| 44 | To make of drizzling consistency |
