4 to 4 1/2 cups all-purpose flour
1 pkg active dry yeast
1 cup of milk
1/3 cup of granulated sugar
1/3 cup of butter
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tbs ground cinnamon
1/3 cup butter
1/2 cup raisins
1/2 cup chopped pecans
1. In large mixing bowl combine 2 cups of the flour and yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and salt until just warm and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 min. Using a wooden spoon, stir in as much of the remaining 2 to 2 1/2 cups of flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
3. Punch dough down. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x8x2 or 9x9x2-inch baking pans or two 9x1 1/2-inch baking pans; set aside.
For filling, stir together brown sugar, the 1/4 cup flour, and cinnamon; using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in raisins and pecans.
4. Roll each dough half onto a 12x8-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the LONG sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Arrange in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 min).
5. Preheat oven to 375 degrees. Bake for 20 to 25 minutes or until golden. Cool about 5 min; remove from pans. Drizzle Cream Cheese icing.
Cream Cheese Icing:
3-ounce pkg softened cream cheese
2 tbs softened butter
1 tsp vanilla
2 1/2 cups powdered sugar
In small mixing bowl beat ingredients, gradually adding the powdered sugar. Beat in milk 1 teaspoon at a time to reach spreading consistency.
I got this recipe from my BHG (Better Homes & Gardens) cookbook. Pamela and I worked on these all afternoon today. They are so delicious!