Yummy Cinnamon Rolls

I made this recipe last night at Ryan's request, and we were not dissapointed!  It's time consuming but worth it!  I highly recommend the chocolate variation at the end if you want something especially desserty and good!  The recipe makes 24 rolls and I only managed to get FOUR into the freezer for later.  (**No, Ryan and I did not eat 20 on our own in one night--we shared with our friends Jason and Christine**)

4 to 4 ½ cups flour

1 pkg active dry yeast

1 cup milk

1/3 cup granulated sugar

1/3 cup butter

½ tsp salt

2 eggs

¾ cup packed brown sugar

¼ cup flour

1 Tbsp ground cinnamon

1/3 cup butter

½ cup golden raisins (optional)

½ cup chopped pecans, toasted (optional)

1 recipe Cream Cheese Icing or Vanilla Icing

In large mixing bowl combine 2 cups flour and the yeast; set aside.  In small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm and butter almost melts; add to flour mixture along with eggs.  Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.  Beat on high speed for 3 minutes.  Using a wooden spoon, stir in as much of the remaining 2 to 2 ½ cups of flour as you can.

Turn dough out onto a floured surface.  Knead in enough remaining dough to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Shape dough into a ball.  Place in a lightly greased bowl, turning once to grease surface of the dough.  Cover; let rise in a warm place until double in size (1 to 1 ½ hours).

Punch dough down.  Turn onto a lightly floured surface.  Divide in half.  Cover and let rest 10 minutes.  Lightly grease two 8x8 or 9x9 inch baking pans or two 9 inch round baking pans; set aside.  For filling, stir together brown sugar, the ¼ cup flour, and cinnamon; using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs.  If desired, stir in raisins and pecans.

Roll each dough half into a 12x8 inch rectangle.  Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides.  Roll up each rectangle, starting from the filled long side.  Pinch dough to seal seams.  Slice each rolled rectangle into 12 equal pieces using dental floss.  Arrange in prepared pans.  Cover and let rise in warm place until nearly double in size (about 30 minutes).

Preheat oven to 375 degrees.  Bake for 20 to 25 minutes or until golden.  Cool about 5 minutes; remove from pans.  Spread with Cream Cheese Icing or drizzle with Vanilla Icing.  Serve warm.  Makes 24 rolls.

**Unfrosted rolls can be frozen for up to 3 months.  To reheat, thaw at room temperature for 2 hours.  Wrap in foil and heat in a 300 degree oven for about 20 minutes.  Frost if desired.

Cinnamon and Chocolate Roll Variation: Prepare as above, except do not add raisins to the filling.  Stir ¾ cup miniature semisweet chocolate pieces into the filling after cutting in the butter.

{Cream Cheese Icing}

In a small mixing bowl beat one 3 oz package softened cream cheese with 2 Tbsp softened butter and 1 tsp vanilla.  Gradually beat in 2 ½ cups powdered sugar until smooth.  Beat in milk, 1 tsp at a time, to reach spreading consistency.

{Vanilla Icing}

In a small bowl stir together 1 ¼ cups powdered sugar, 1 tsp light colored corn syrup, and ½ tsp vanilla.  Add enough half-and-half, light cream, or milk (1-2 Tbsp) to reach drizzling consistency.