best ever cinnamon rolls

How To Make best ever cinnamon rolls

• Step 1
  In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
• Step 2
  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.
• Step 3
  Add to flour mixture.
• Step 4
  Add eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
• Step 5
  Beat on high speed for 3 minutes.
• Step 6
  Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
• Step 7
  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).
• Step 8
  Shape into a ball and place in a greased bowl, turning once.
• Step 9
  Cover; let rise in a warm place until double (about 1 hour).
• Step 10
  For filling, combine brown sugar, 1/4 cup flour and cinnamon.
• Step 11
  Cut in remaining butter until crumbly; set aside.
• Step 12
  Punch dough down and turn onto a lightly floured surface.
• Step 13
  Cover and let rest for 10 minutes.
• Step 14
  Roll the dough into a 12 inch square.
• Step 15
  Sprinkle filling over dough square; top with raisins and pecans.
• Step 16
  Roll up jelly-roll style; pinch edges to seal.
• Step 17
  Slice roll into eight 1 1/2 inch pieces.
• Step 18
  Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13x9x2 inch baking pan.
• Step 19
  Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
• Step 20
  Refrigerate rolls 2 to 24 hours.
• Step 21
  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.)
• Step 22
  Break any surface bubbles with a greased toothpick.
• Step 23
  Brush dough with half-and-half or light cream.
• Step 24
  Bake in a 375 degree oven for 25 to 30 minutes or until light brown.
• Step 25
  If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
• Step 26
  Remove rolls from oven.
• Step 27
  Brush again with half-and-half or light cream and cool for 1 minute.
• Step 28
  Carefully invert cinnamon rolls onto a wire rack and cool slightly.
• Step 29
  Invert again onto a serving platter.
• Step 30
  Drizzle with powdered sugar glaze and serve warm.
• Step 31
  Variation: Apple cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
• Step 32
  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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!