CINNAMON ROLLS

These cinnamon rolls are my husband's favorite. He requests these over the other cinnamon rolls I make using my biscuit dough recipe. They are light and fluffy and with added raisins and pecans the taste can't be beat. The glaze tops them off perfectly. Try them you will love them!

See other recipes at: www.havefunbaking.com

Dough:

1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar

1/3 cup butter, melted
1 teaspoon salt
1 egg
3-1/2 to 4 cups flour, all-purpose
1/3 cup raisins

Filling:

1/2 cup melted butter, for dough and for pan
3/4 cup brown sugar
2 tablespoon white sugar, for the pan
2 tablespoons ground cinnamon
3/4 cup pecans, optional

Glaze:

4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3-6 tablespoons hot water

Heat oven to 350F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups flour and mix until smooth. Add yeast mixture. Mix in remaining flour and raisins until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1-1/2 hours.
When doubled in size, punch dough down. Roll out on a floured surface into a 15 by 9-in. rectangle. Spread melted butter all over dough. Mix brown sugar and cinnamon and sprinkle over buttered dough. Sprinkle with pecans if desired. Beginning at the 15-in. side, roll up dough and pinch edge together to seal. Cut into 12-15 slices. I use a 13-in x 9-in. baking pan.
Coat the bottom of baking pan with melted butter and sprinkle with white sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled in size about 45 minutes.
Bake for about 3o minutes or until nicely browned.
Mean while, mix butter, powered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. Enjoy!!