- 2 - eggs
- 3/4 cup - warm water
- 1 - package active dry yeast
- 3 1/2 cups - sifted all-purpose flour
- 1 teaspoon - salt
- 2 tablespoons - Domino® Granulated Sugar
- 1/2 cup - unsalted butter
- 1/4 cup butter, melted
- 1/3 cup - Domino® Dark Brown Sugar
- 1 tablespoon - ground cinnamon
- 1/4 cup - raisins
- 1/4 cup - chopped pecans
- Domino® Granulated Sugar for sprinkling
- 3/4 cup - Domino® Confectioners Sugar
- 2 to 3 teaspoons - milk
Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes.
Meanwhile, in a large bowl, mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in a 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.
Filling: In a bowl, mix together the brown sugar, cinnamon, raisins and pecans.
Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices. Place on a greased baking sheet about 2 inches apart, and allow to rise in a warm place about 30 minutes. Generously sprinkle with the granulated sugar. Bake in a pre-heated 350°F oven for 22 to 24 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
Icing: mix the confectioners' sugar and milk together until smooth. Drizzle icing over rolls and serve.
Makes 1 dozen rolls.
These Cinnamon Rolls are delicious just as they are, but the icing makes them even more special. Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven for 5 minutes.