Ingredients
- 12 deep dish pizza (pan)
- 3 eggs
- 2 baking (pan)
- 600 gr flour
- 350 gr flour as you
- 280 gr flour
- 240 ml milk
- 190 gr butter
- 170 gr packed brown sugar
- 85 gr raisins (light)
- 75 gr butter
- 65 gr pecans (chopped)
- 65 gr sugar
- 65 gr sugar
- 32 gr flour
- 8 gr cinnamon (ground)
- 1 gr salt
- 1 package dry yeast
plastic wrap, leaving room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. POWDERED SUGAR GLAZE: In a bowl stir together 1.25 cups sifted powdered sugar, 1 tsp. corn syrup, half tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tablespoon.) to make of drizzling consistency. ----