Recipe-Raisin Pecan Cinnamon Rolls

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Title:		Raisin-Pecan Cinnamon Rolls (LONG, BUT WORTH IT!)
Author:		Edie Brennsteiner
Ingredients:		DOUGH: 4 1/2 c Flour 1 pkg Active Dry Yeast 1/3 c Sugar 3 Eggs 1/3 c Margarine 1 c Milk 1/2 tsp Salt
Method:		In large mixer bowl, combine 2 1/4 c of the flour with the yeast. In a small saucepan, heat the milk, the margarine, sugar and salt until just warm (120 to 130 degrees) and margarine is melted, stirring constantly. Add to the flour mixture. Add eggs. Beat with electric mixer on low for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using wooden spoon, spoon (in) as much of the remaining flour as you can. Turn the dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape into a ball, place in greased bowl, turning once. Cover, let rise in a warm place till double (about 1 hour).
Ingredients:		FILLING: 3/4 c packed Brown Sugar 1 T Cinnamon 1/2 c Raisins 1 T Half & Half or Light Cream 1/4 c Flour 1/2 c Margarine 1/2 c chopped Pecans 1 recipe powdered sugar glaze (see below)
Method:		Sprinkle filling over square of dough. Top with raisins and pecans. Roll up jelly roll style. Pinch edges to seal. Slice roll into 8 x 1 1/2 inch slices and arrange in greased 13 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap leaving room for rolls to rise. Refrigerate roll for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (or for immediate baking, don't chill the dough. Instead, cover it loosely and allow to rise in a warm place till nearly double - about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with Half & Half or light cream. Bake in 375 degree oven 25-30 minutes or until brown. If necessary to prevent rolls from over-browning, cover loosely with foil the last 5-10 minutes. Remove from oven, brush again with Half & Half. Cool 1 minute; carefully invert onto serving platter. Drizzle with powdered sugar glaze.
Ingredients:		GLAZE: 1 1/2 c Powdered Sugar 1/2 tsp Vanilla 1 tsp Corn Syrup Half & Half or light Cream
Method:		In bowl, stir together sugar, syrup, vanilla and enough Half & Half or light Cream to make a drizzling consistency.
To Serve:		Serve warm.
Variation:		APPLE-CINNAMON ROLLS: Prepare as directed except stustitue 1 c finely chopped apples instead of raisins.
Comments:		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.