Pecan-Raisin Cinnamon Rolls

Photo by Bill C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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 McCormick® Pure Vanilla Extract

  • 1/4

    teaspoon McCormick® Pure 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 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. Read more: http://www.tasteofhome.com/recipes/pecan-raisin-cinnamon-rolls#ixzz3JCm4aZiR

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: