Recipe courtesy of Gina Neely and Pat Neely
Episode: Sunday Sleep In
Total:
2 hr 40 min
Active:
30 min
Yield:
8 rolls
Level:
Intermediate
Total:
2 hr 40 min
Active:
30 min
Yield:
8 rolls
Level:
Intermediate

Ingredients

Dough:
Filling:
Glaze:

Directions

Watch how to make this recipe.

Glaze:

Spray a large mixing bowl with nonstick spray.

Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.

In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.

Filling:

Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan

On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.

Glaze:

Mix in medium size bowl with whisk until smooth.

Drizzle glaze over on top of the cooled rolls.

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