best ever cinnamon rolls

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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