Best-Ever Cinnamon Rolls

**The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before

When you awake in the morning, just bake

Waiting for the rolls to come out of the oven is the hardest part'**

In a large mixer bowl, combine 2¼ cups of the flour and the yeast

In a small saucepan heat the milk, the ⅓ cup butter, the ⅓ cup sugar, and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly

Add to flour mixture

Add eggs

Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly

Beat on high speed for 3 minutes

Using a wooden spoon, stir in as much of the remaining 2¼ to 2 ¾ cups flour as you can

Turn dough out onto a lightly floured surface

Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total)

Shape into a ball

Place in a greased bowl, turning once

Cover; let rise in a warm place until double (about 1 hour)

For filling, combine brown sugar, the ¼ cup flour, and cinnamon

Cut in remaining butter until crumbly; set aside

Punch dough down

Turn onto a lightly floured surface

Cover and let rest for 10 minutes

Roll the dough into a 12 inches square

Sprinkle filling over dough square; top with raisins and pecans

Roll up jelly-roll style; pinch edges to seal

Slice roll into eight 1½ inches pieces

Arrange dough pieces, cut side up, in a greased 12 inches deep-dish pizza pan or a 13x9x2 inches baking pan

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise

Refrigerate rolls 2 to 24 hours

Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough

Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes)

Break any surface bubbles with a greased toothpick

Brush dough with half-and-half or light cream

Bake in a 375℉ (190℃) oven for 25 to 30 minutes or until light brown

If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking

Remove rolls from oven

Brush again with half-and-half or light cream

Cool for 1 minute

Carefully invert cinnamon rolls onto a wire rack

Cool slightly

Invert again onto a serving platter

Drizzle with Powdered Sugar Glaze

Serve warm

Makes 8 rolls.

##VARIATION:

Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.

##POWDERED SUGAR GLAZE:

In a bowl stir together 2¼ cups sifted powdered sugar, 1 teaspoon corn syrup, ½ teaspoon vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency.