Cinnamon Rolls & Glaze

Dough:

•  2 (1/4-ounce) packages dry yeast
• 1/2 cup warm water
• 4 eggs
• 1/2 cup sugar
• 2 teaspoons salt
• 5 cups all-purpose flour
• 1/2 cup butter, melted

Filling:

• 2 tablespoons all-purpose flour
• 1 stick butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup chopped pecans(optional)
• 1/2 cup raisins (optional)

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

 

Dough:

Spray a large mixing bowl with nonstick spray.

Dissolve yeast in water in a bowl of a stand mixer with dough hook. Let sit for 5 minutes.

Beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Remove from bowl and knead slightly. Spray bowl with cooking spray and return dough to bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour. The dough is a little heavy (which is what makes them good gooey cinnamon rolls) so it doesn't rise really easily. Place in a warm oven or microwave to help the process along. I set it in the oven at 100 degrees with the door open a crack.

Filling:

Preheat oven to 400 degrees F. Grease a 9x13 pan

On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar,cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 -12 portions. Put in greased pan, pinwheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly Watch closely after 15 min. as
all ovens cook differently. Remove from the oven and allow to cool completely. 

Glaze:

Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the partially cooled rolls.

Recipe courtesy of "The Neelys" and "Food Network"