best ever cinnamon rolls

★★★★★ 2
★★★★★ 2

Ingredients For best ever cinnamon rolls

  • 4 1/2 c
    all purpose flour
  • 1 tsp
    vanilla extract
  • 1 tsp
    corn syrup
  • 1 1/2 c
    powdered sugar, well sifted
  • GLAZE INGREDIENTS
  • 1 Tbsp
    half and half or light cream
  • 1/2 c
    chopped pecans
  • 1/2 c
    light raisins
  • 1/2 c
    butter
  • 1 Tbsp
    cinnamon, ground
  • 1/4 c
    all purpose flour
  • 3/4 c
    brown sugar, firmly packed
  • 3
    eggs
  • 1/2 tsp
    salt
  • 1/3 c
    sugar
  • 1/3 c
    butter
  • 1 c
    milk
  • 1 pkg
    dry yeast
  • 1/2 Tbsp
    half and half or light cream

How To Make best ever cinnamon rolls

  • 1
    In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
  • 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.
  • 3
    Add to flour mixture.
  • 4
    Add eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
  • 5
    Beat on high speed for 3 minutes.
  • 6
    Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
  • 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).
  • 8
    Shape into a ball and place in a greased bowl, turning once.
  • 9
    Cover; let rise in a warm place until double (about 1 hour).
  • 10
    For filling, combine brown sugar, 1/4 cup flour and cinnamon.
  • 11
    Cut in remaining butter until crumbly; set aside.
  • 12
    Punch dough down and turn onto a lightly floured surface.
  • 13
    Cover and let rest for 10 minutes.
  • 14
    Roll the dough into a 12 inch square.
  • 15
    Sprinkle filling over dough square; top with raisins and pecans.
  • 16
    Roll up jelly-roll style; pinch edges to seal.
  • 17
    Slice roll into eight 1 1/2 inch pieces.
  • 18
    Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13x9x2 inch baking pan.
  • 19
    Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
  • 20
    Refrigerate rolls 2 to 24 hours.
  • 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.)
  • 22
    Break any surface bubbles with a greased toothpick.
  • 23
    Brush dough with half-and-half or light cream.
  • 24
    Bake in a 375 degree oven for 25 to 30 minutes or until light brown.
  • 25
    If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
  • 26
    Remove rolls from oven.
  • 27
    Brush again with half-and-half or light cream and cool for 1 minute.
  • 28
    Carefully invert cinnamon rolls onto a wire rack and cool slightly.
  • 29
    Invert again onto a serving platter.
  • 30
    Drizzle with powdered sugar glaze and serve warm.
  • 31
    Variation: Apple cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
  • 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.

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