Basic Sweet Dough
3 cups flour
1/4 cup sugar
1 tsp salt
1 pkg active dry yeast (or 2 1/2 tsp. yeast)
1/2 cup milk, 1/2 cup water, 1/4 cup butter melted
1 egg, slightly beaten
1/4 cup butter, melted
2-3 tbls. cinnamon sugar
1/2 cup raisins
1/2 cup pecan pieces
2-3 tbls. butter, softened
1/2-3/4 cup confectioner’s sugar
1 tbls. (or slightly more) milk
Mix 1st 4 ingredients together. Heat milk, water and butter until very warm (I use my microwave – you want it to be about 110-120 degrees). Add milk mixture and egg to dry ingredients and mix with dough hook on mixer until dough ball forms, adding more flour a tablespoon at a time if necessary (dough should be very soft). Turn out on floured board and knead a few times until smooth. Grease or spray bowl with Pam and place dough in bowl, turning once to coat. Cover with plastic wrap and let rise in warm place 1 hour (I use my oven – turn it on to 400 for exactly 1 minute – turn off and place bowl inside – works perfect every time). Turn dough out on floured board, cover and let rest 15 minutes.
Roll dough out to 12×15 rectangle, brush top of dough with melted butter and sprinkle with cinnamon sugar (1/4 cup sugar, 1 tsp cinnamon), raisins and pecans. Roll up jelly roll fashion from 15″ side, and cut into 12 slices. Places slices cut side down in a 13″ x 9″ pan sprayed with baking spray, spacing apart some as they will rise again (4 rows of 3 each). Cover and let rise in oven again (see note above for using oven to raise dough) for 45-60 minutes. Bake 375, 20-25 minutes or until browned. Remove from oven and let cool completely.
Meanwhile make glaze by beating butter in your mixer, then adding confectioner’s sugar and milk. Continue beating until glaze is smooth (adding more milk if necessary). Top finished cinnamon rolls with glaze if desired.
Yield: 12 rolls