INGREDIENTS

INSTRUCTIONS

"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. Waiting for the rolls to come out of  the oven
is the hardest part"  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
butter, the 1/3 cup  sugar, and salt just till warm (120 degrees to 130
degrees) and  butter 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 till double  (about 1 hour).  For
filling, combine brown sugar, the 1/4 cup flour, and cinnamon.  Cut in
remaining butter till 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" 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" pieces. Arrange dough pieces, cut
side up, in a greased 12"  deep-dish pizza pan or a 13x9x2" baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise.  Refrigerate rolls 2 to 24 hours. 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 till
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 oven for 25 to 30  minutes or till 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 tsp. corn  syrup, 1/2 tsp. vanilla, and enough
half-and-half or light cream (1  to 2 Tbsp.) to make of drizzling
consistency.  From:  Better Homes and Gardens Magazine, October 1991.
Posted by:  Debbie Carlson - Cooking Echo Makes: 8 rolls

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 238
Total Fat: 27.3g
Cholesterol: 124.3mg
Sodium: 196.5mg
Potassium: 182.3mg
Carbohydrates: 64.8g
Fiber: 2.3g
Sugar: 30.4g
Protein: 8.7g