- 5-1/2 to 6 cups all-purpose flour
- 1/2 cup sugar
- 1 package plus 1-1/8 teaspoons yeast active dry yeast
- 1-1/2 teaspoons salt
- 1-3/4 cups water
- 1/2 cup vegetable oil
- 1 extra-large egg plus 1 egg white
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 teaspoons cinnamon
- 1 cup pecans, roasted and chopped
- 1 cup raisins
In a very large bowl, combine 4 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
Turn onto a lightly floured surface; divide in half. Roll each half into a 24 x 15 rectangle. Brush with butter to within 1/2 inch of edges. Combine sugars and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.
Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls or less if you prefer larger cinnamon rolls. Place rolls, cut side up, in four greased 13 x 9 baking pans.
Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425 degrees for 18-22 minutes until golden brown.
- 2 ounces cream cheese, softened
- 7 tablespoons butter, softened
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- 3 cups powdered sugar
Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the powdered sugar until smooth and fluffy. Add enough milk or water to achieve the desired consistency. Spread over warm rolls.
For Rum Raisin Cinnamon Rolls soak raisins for the filling in 3-4 tablespoons rum for 1 hour or better overnight. Substitute 1 tablespoon rum for vanilla in the icing and decrease milk used to achieve your desired consistency. This is adapted from a recipe in Taste of Home.