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Pecan-Raisin Cinnamon Rolls

The tempting aroma of these freshly baked cinnamon rolls always sells them! I bake hundreds for two annual fund-raising events in our community. —Marvel Irvine, Alta, California
  • Total Time
    Prep: 50 min. + rising Bake: 20 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 11 to 12 cups all-purpose flour
  • 3/4 cup sugar
  • 3 packages (1/4 ounce each) active dry yeast
  • 3 teaspoons salt
  • 3-1/2 cups water
  • 1 cup canola oil
  • 3 large eggs
  • FILLING:
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 3 teaspoons ground cinnamon
  • 1 cup chopped pecans
  • 1 cup raisins
  • FROSTING:
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3 to 4 tablespoons water

Directions

  • In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
  • Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.
  • Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13x9-in. baking pans.
  • Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown.
  • In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.
Editor’s Note: Dough may need to be mixed in two batches, depending on the size of your mixing bowl. To halve the recipe, use 1 package plus 1-1/8 teaspoons yeast and 1 egg plus 2 tablespoons beaten egg. The other ingredients can easily be divided in half.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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