Print Options

Back to Pecan-Raisin Cinnamon Rolls >

Include these items:

Select reviews >

Taste of Home Logo

Pecan-Raisin Cinnamon Rolls

Pecan-Raisin Cinnamon Rolls
The tempting aroma of these freshly baked cinnamon rolls always sells them! I bake hundreds for two annual fund-raising events in our community. —Marvel Irvine, Alta, California
48 ServingsPrep: 50 min. + rising Bake: 20 min./batch + cooling

Ingredients

  • 11 to 12 cups 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

  • 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
© Taste of Home 2013

2 of 2

Pecan-Raisin Cinnamon Rolls (continued)

Directions (continued)

  • will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Cover and let rest for 15 minutes.
  • 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.
  • 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.
  • Cover and let rise in a warm place until nearly doubled, about 30
  • minutes. Bake at 425° for 18-22 minutes until golden brown.
  • 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.
Editor’s Note: Dough may need to be mixed in two batches, depending on the size of your mixing bowl. To halve the recipe, use 1 package plus 1-1/8 teaspoons yeast and 1 egg plus 2 tablespoons beaten egg. The other ingredients can easily be divided in half.
Nutrition Facts: 1 roll equals 258 calories, 9 g fat (2 g saturated fat), 18 mg cholesterol, 167 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013