These rolls are spectacular. I thought that I wouldn’t like the raisins however they turned out to be delightful. The dough for this recipe is so easy to work with and the texture of the rolls is spot on. I will 100% be reaching for this recipe in the future when I need a cinnamon roll recipe.
1 tbsp active dry yeast
1/4c lukewarm water
1 egg, beaten
3/4 tsp salt
4c all-purpose flour
1/4c butter or margarine softened
1c brown sugar, packed
1/2 tsp cinnamon
1c chopped pecans
In the bowl of a stand mixer* with a dough hook attachment dissolve your yeast in the water with a pinch of sugar and let sit for 5 minutes or until foamy. Add in the rest of your ingredients and combine with your dough hook until a smooth dough forms. The dough will be tacky but not overly wet and sticky. Place dough in a greased bowl and cover for 1 hour. When ready, turn the dough out onto a floured surface and roll it out into a rectangle that is roughly 1/4 inch thick.
For the filling, combine the butter, brown sugar, and cinnamon and spread over your dough the best you can. Sprinkle on your pecans and raisins. Starting from the long end of the dough, roll it into a log and pinch the end seams together. Cut into 12 pieces and place them in 1-9×13 or 2- 8 inch greased pans. Cover with plastic wrap and let rise for 1 hour. Bake at 350F for 25-30min. Let cool for 10 minutes before enjoying. **Icing is optional but delicious.
*You can make this without a mixer, you will just have to knead it by hand
** The icing I made was just something I threw together. The guesstimate ratios are 1 tbsp melted butter, 2c powdered sugar, 1 tbsp vanilla, and enough milk to the desired consistency.