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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 vegetable 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

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 frosting ingredients. Spread over warm
rolls. Cool on wire racks. 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. Yield: 4 dozen.

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.