Cinnamon Rolls

By ksgroves

From Better Homes and Garden Cookbook

Ingredients

• 4 3/4 to 5 1/4 cups flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup butter
• 1/3 cup sugar
• 1/2 tsp salt
• 3 eggs
• 3/4 cup brown sugar
• 1/4 cup flour
• 1 tbs cinnamon
• 1/3 cup butter or margarine
• 1/2 cup golden raisins (optional)
• 1/2 cup chopped pecans (optional)
• 1 tbs half-and-half or light cream
• 1 recipe Vanilla Glaze

Preparation

Step 1

In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup butter, sugar, and salt just until warm (120 to 130 degrees) and butter almost melts; add to flour mixture along with eggs. Beat with electric mixture on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.

Turn sough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover. Let rest for 10 minutes. Meanwhile, lightly grease two 9 x 1 1/2 inch round baking pans or 2 baking sheets; set aside. For filling, stir together brown sugar, the 1/4 cup flour, and cinnamon; cut in 1/3 cup butter until the mixture resembles coarse crumbs.

Roll each half of dough into a 12 x 8 inch rectangle. Sprinkle filling over dough rectangles. If desired, sprinkle with raisins and/or pecans. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down in prepared pans or baking sheets.

Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. (Or, to bake rolls right away, don't chill the dough. instead, cover loosely; let dough rise in a warm place until nearly double, about 30 minutes).

Break any surface bubbles with a greased toothpick. Brush dough with half-and-half. Bake in a 375 degree oven for 20 to 25 minutes or until light brown. (If necessary, cover rolls with foil the last 5 to 10 minutes to prevent overbrowning). Remove from oven. Brush again with half-and-half. Cool 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with vanilla glaze. Serve warm.

APPLE-CINNAMON ROLLS: Prepare as above, except substitute 1 cup finely chopped, peeled apple for the raisins and nuts.

VANILLA GLAZE: In a small bowl stir together 1 1/4 cups powdered sugar, 1 tsp light-colored corn syrup and 1/2 tsp vanilla. Add enough half-and-half or light cream (1 to 2 tbs) to reach drizzling consistency.