Iced Cinnamon Rolls



Ingredients

  1. Dough:

    2. * 2 eggs * 3/4c warm water * 1 package active dry yeast * 3 1/2c sifted flour * 1t salt * 2T sugar * 1/2 unsalted butter

  2. Filling:

    3. * 1/4c butter, melted * 1/3c dark brown sugar * 1T ground cinnamon * 1/4c raisins * 1/4c chopped pecans * sugar, for sprinkling

  3. Icing:

    4. * 3/4c confectioner’s sugar * 2-3t milk


Directions

  1. Dough:
    2. Beat eggs in a medium sized bowl. Add 3/4c warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes. In large bowl, mix flour, salt, and sugar. With pastry bender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in yeast mixture. Gradually blend the mixtures together; it will be loose and sticky. Gather dough onto floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.
  2. Filling:
    3. In a bowl, mix brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter and sprinkle with sugar mixture, leaving a 1-inch border. Roll dough to form a jelly roll. With a serrated knife cut the roll into 1-inch slices. Place on greased baking sheet about 2 inches apart and allow to rise in a warm place about 30 minutes. Generously sprinkle with granulated sugar. Bake in a pre-heated 350 oven for 22-24 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
  3. Icing:
    4. Mix confectioners sugar and milk together until smooth. Drizzle icing over rolls and serve. Makes 1 dozen rolls.