Best Ever Cinnamon Rolls (Raisin Pecan Cinnam Recipe




Best Ever Cinnamon Rolls (Raisin Pecan Cinnam Ingredients

4 1/2 cup flour
1 package dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs
3/4 cup packed brown sugar
1/4 cup flour
1 tbsp ground cinnamon
1/2 cup butter
1/2 cup light raisins
1/2 cup chopped pecans
1 tbsp half-and-half or light cream
1 powdered sugar glaze

A Recipe for
Best Ever Cinnamon Rolls (Raisin Pecan Cinnam

 

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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This Recipe for Best Ever Cinnamon Rolls (Raisin Pecan Cinnam is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water



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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

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This is a recipe for Best Ever Cinnamon Rolls (Raisin Pecan Cinnam from the recipe cookbook of Recipes-to-go (Fruit)


I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.

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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.

Matt Lauer , on NBC's "Today" show, August 22, 1996



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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.

Matt Lauer , on NBC's "Today" show, August 22, 1996



Vengeance is a dish that can be eaten colld.

James Payn In Market Overt (1895)



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Other things are just food. But chocolate's chocolate.

Patrick Skene Catling



Best Ever Cinnamon Rolls (Raisin Pecan Cinnam

I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.

Heywood Broun






Best Ever Cinnamon Rolls (Raisin Pecan Cinnam Directions

In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup
sugar, and salt just till warm (120 degrees to 130 degrees) and
butter is almost melted, stirring constantly. Add to flour mixture.
Add eggs. Beat with an electric mixer on low speed for 30 seconds,
scraping sides of bowl constantly. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4
cups flour as you can. Turn dough 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 total). Shape into
a ball. Place in a greased bowl, turning once. Cover; let rise in a
warm place till double (about 1 hour). For filling, combine brown
sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter till
crumbly; set aside. Punch dough down. Turn onto a lightly floured
surface. Cover and let rest for 10 minutes. Roll the dough into a 12"
square. Sprinkle filling over dough square; top with raisins and
pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll
into eight 1 1/2" pieces. Arrange dough pieces, cut side up, in a
greased 12" deep-dish pizza pan or a 13x9x2" baking pan. Cover dough
loosely with clear 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 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp.
vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to
make of drizzling consistency.

Serves: 1

 

 

 

 

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