Recipe adapted from New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens) (one of my favorites!) Pg. 154.
Next time I will double the filling. Feel free to use a cream cheese icing or no icing at all. You can prepare the rolls ahead of time and place in fridge immediately after placing in pans up to 24 hours. Leave a little room on top for them to rise. When ready to bake let them stand at room temperature for 30 minutes.
For the dough:
4 to 4&1/2 cups of AP flour
1 package active dry yeast or 2 & 1/4 tsps.
1 cup milk
1/3 cup granulated sugar
1/3 cup butter
1/2 teaspoon salt
For the filling:
3/4 cup packed brown sugar
1/4 cup AP flour
1 T. cinnamon
1/3 cup butter
1/2 cup chopped pecans
1/2 cup golden raisins
In a small bowl stir together 1 and 1/4 cups powdered sugar, 1/2 teaspoon vanilla, and 1-2 Tbs. of milk. Mix together until sugar is dissolved.
In large mixing bowl combine 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, g. sugar, 1/3 cup butter, and the salt until just warm and the butter is slightly melted (about 120 degrees, don't let it boil). Add to flour mixture along with 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high for 3 minutes. Stir in as much of the remaining 2 to 21/2 cups flour ( I just used my stand mixer and used the dough hook for several minutes).
2. Turn dough out onto a floured surface. Knead in more flour if needed, to make a soft dough that is smooth and elastic (3-5 minutes). Shape into a ball and place in a greased bowl, turning to grease the ball. Cover; let rise in warm place until doubled.
3. Punch down dough and divide in half. Let rest 10 minutes. Lightly grease 2- 8x8x2 or 9x9x2-inch baking pans and set aside. Mix together the filling and use a pastry cutter or your fingers to mix in butter until it resembles coarse crumbs. Add in raisins and pecans if desired.
4. Roll out each half dough into a 12x8 rectangle. Sprinkle half the filling over each rectangle, leaving 1 inch unfilled along one side of the roll. Roll up each rectangle, starting from the filled long side. Pinch to seal seams. Slice into 12 equal pieces. Arrange in greased pans. Cover and let rise about 30 minutes.
|Golden Brown with icing on.|