Pecan-Raisin Cinnamon Rolls |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 48 |
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The tempting aroma of these freshly baked cinnamon rolls always sells them! I bake hundreds for two annual fund-raising events in our community. âMarvel Irvine, Alta, California Ingredients:
11 to 12 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
3 packages (1/4 ounce each) active dry yeast |
3 teaspoons salt |
3-1/2 cups water |
1 cup canola oil |
3 eggs |
filling: |
1/4 cup butter, melted |
1 cup sugar |
3 teaspoons ground cinnamon |
1 cup chopped pecans |
1 cup raisins |
frosting: |
1/4 cup butter, softened |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
3 to 4 tablespoons water |
Directions:
1. In a very large bowl, combine 8 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).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
3. Turn onto a lightly floured surface; divide in half. Roll each half into a 24-in. x 15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.
4. Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13-in. x 9-in. baking pans.
5. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown.
6. In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks. Yield: 4 dozen.
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