Cinnamon Rolls - Better Homes and Gardens

4 -4 1/2 cups all-purpose flour
1 package active dry yeast ( 2 1/4 teaspoons)
1 cup milk
1/3 cup granulated sugar
1/3 butter or margarine
1/2 teaspoon salt
2 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1/3 cup butter or margarine
1/2 cup golden raisins (optional)
1/2 cups chopped pecans toasted
1 recipe Vanilla Icing - Recipe to follow

In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, 1/3 cup of butter, and the salt just until warm (120 - 130 degrees) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-2 1/2 cups of flour as you can.

Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until double in size ( 1 - 1 1/2 hours).

Punch dough down. Turn onto a 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 round baking pan; set aside. For filling, stir together brown sugar, the 1/4 cup flour and cinnamon; using a pastry blender cut in 1/3 cup of butter until the mixture resembles coarse crumbs. If desired, stir in raisins and pecans.

Roll each dough half into a 12x8 inch rectangle. Sprinkle filling over the 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 slices. Arrange in prepared pans. Cover and let rise in a warm place until doubled in size (about 30 minutes).

Preheat oven to 375. Bake for 20-25 minutes or until golden brown. Cool about 5 minutes; remove from pans drizzle with Vanilla Icing. If desired, serve warm.

Vanilla Icing

In a small bowl stir together 1 1/4 cups powdered sugar, 1 teaspoon light corn syrup, and 1/2 teaspoon vanilla. Add enough half and half or light cream to reach drizzling consistency (about 1-2 tablespoons).