Pecan-Raisin Cinnamon Rolls Recipe

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 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. 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.

Pecan-Raisin Cinnamon Rolls published in Taste of Home June/July 2008, p69