Best Cinnamon Roll Ever
List of Ingredients
* Exported from MasterCook *
Best Cinnamon Roll Ever
Recipe By : Maggie / Better Homes and Gardens, October 1991
Serving Size : 1 Preparation Time :0:00
Categories : Breads And Rolls Friends
Sweet Rolls And Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Cups all-purpose flour -- 4 1/2 to 5 cups
1 Package active dry yeast
1 Cup milk
1/3 Cup margarine or butter
1/3 Cup sugar
1/2 Teaspoon salt
3 eggs
3/4 Cup packed brown sugar
1/4 Cup all-purpose flour
1 Tablespoon ground cinnamon
1/2 Cup margarine -- or butter
1/2 Cup light raisins
1/2 Cup chopped pecans
1 Tablespoon half-and-half -- or light cream
Powdered Sugar Glaze
1 1/4 Cups sifted powdered sugar
1 Teaspoon corn syrup
1/2 Teaspoon vanilla
2 Tablespoons half-and-half or light cream -- (1 to 2 tablesp)
In a large mixer bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup margarine or butter, the 1/3 cup sugar, and salt just until warm (120 to 130 degrees F) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. 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).
Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm
place until double (about 1 hour). For filling, combine brown sugar, the 1/4 cup
flour, and cinnamon. Cut in remaining margarine or butter until crumbly; set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for
10 minutes. Roll the dough into a 12-inch square. Sprinkle filling over
dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to
seal. Slice roll into eight 1 1/2-inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep-dish pizza pan or a 13x9x2-inch baking pan. Cover dough
loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or,
for immediate baking, don't chill dough; let rise in a warm place until nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick.
Brush dough with half-and-half or light cream. Bake in a 375-degree F oven for
25 to 30 minutes or until light brown. If necessary to prevent overbrowning,
cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from
oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully
invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter.
Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Variation:
Apple Cinnamon Rolls Prepare rolls as directed except substitute 1 cup finely chopped apple for the raisins in the filling.
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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NOTES : From Better Homes and Gardens, October 1991, and titled "Our Best
Cinnamon Roll Ever." Raisin-Pecan Cinnamon Roll (and a variation, Apple-Pecan
Cinnamon Roll) The best part about making this recipe is that the dough can be
mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake
Recipe
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