4 1/2 call purpose flour
1 pkgdry yeast
3/4 cbrown sugar, firmly packed
1/4 call purpose flour
1 Tbspcinnamon, ground
1/2 clight raisins
1/2 cchopped pecans
1 Tbsphalf and half or light cream
1 1/2 cpowdered sugar, well sifted
1 tspcorn syrup
1 tspvanilla extract
1/2 Tbsphalf and half or light cream
How to Make Best Ever Cinnamon Rolls
- In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
- In a small saucepan heat the milk, 1/3 cup butter, 1/3 cup sugar and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
- Add to flour mixture.
- Add eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 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 and place in a greased bowl, turning once.
- Cover; let rise in a warm place until double (about 1 hour).
- For filling, combine brown sugar, 1/4 cup flour and cinnamon.
- Cut in remaining butter until crumbly; set aside.
- Punch dough down and turn onto a lightly floured surface.
- Cover and let rest for 10 minutes.
- Roll the dough into a 12 inch square.
- Sprinkle filling over dough square; top with raisins and pecans.
- Roll up jelly-roll style; pinch edges to seal.
- Slice roll into eight 1 1/2 inch pieces.
- Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13x9x2 inch baking pan.
- Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
- Refrigerate rolls 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 until 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 until 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 and cool for 1 minute.
- Carefully invert cinnamon rolls onto a wire rack and cool slightly.
- Invert again onto a serving platter.
- Drizzle with powdered sugar glaze and serve warm.
- Variation: 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 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.