Pecan-Raisin Cinnamon Rolls
TOTAL TIME: Prep: 50 min. + rising Bake: 20 min./batch + cooling
YIELD: 4 dozen.
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
Ingredients
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11 to 12 cups all-purpose flour
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3/4 cup sugar
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3 packages (1/4 ounce each) active dry yeast
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3 teaspoons salt
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3-1/2 cups water
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1 cup canola oil
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3 large eggs
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FILLING:
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1/4 cup butter, melted
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1 cup sugar
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3 teaspoons ground cinnamon
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1 cup chopped pecans
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1 cup raisins
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FROSTING:
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1/4 cup butter, softened
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3-3/4 cups confectioners' sugar
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1 teaspoon vanilla extract
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1/4 teaspoon lemon extract
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3 to 4 tablespoons water
Directions
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1.
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).
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2.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
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3.
Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.
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4.
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 13x9-in. baking pans.
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5.
Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown.
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6.
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.
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