|4 ½ – 5||cup||flour|
|1||pkg.||active dry yeast|
|¾||cup||packed brown sugar|
- In a large bowl combine 2 ¼ cups of the flour and yeast
- In a medium saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120-130 degrees) and butter is almost melted stirring constantly. Add to flour mixture. Add eggs. Beat with a wooden spoon until well blended. Continue stirring and adding as much of the remaining 2¼ to 2¾ cups flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; set rise in a warm place until double (about 1 hour).
- For filling, combine brown sugar, the ¼ cup flour, and cinnamon. Cut in remaining butter till crumbly; set aside.
- Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 x 18” rectangle. Sprinkle filling over dough; top with raisins and pecans, if desired. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 ½ -inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep dish pizza pan or 13x9x2-inch baking pan.
- Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don’t chill dough. Instead cover loosely; let dough rise in a warm place till nearly double, about 45 minutes.)
- Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven.
- Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls.
Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling
Powdered Sugar Glaze: In a bowl stir together 1¼ cups sifted powdered sugar, 2 tablespoons melted butter, 1 teaspoon corn syrup, ½ teaspoon vanilla, and enough half-and-half or light cream (1-2 tablespoons) to make of drizzling consistency.