Hubby had to work Valentines Evening so instead of Dinner we had Valentines
breakfast. I'm not really an early morning person so I started making breakfast
Monday Night. All I had to do Vday morning was let the rolls come up in temp for
a little while and then pop them in the oven.
1 cup milk
1/3 cup butter
1 package active dry yeast
1/2 cup sugar
4 1/2 cups AP flour
1 tsp salt
3 eggs
3/4 cup brown sugar
1 Tbsp Cinnamon
1/2 cup raisins
2 Tbsp butter, cold, diced into tiny pieces
1/2 cup Pecans
Zest of 1 orange
2 cups Confectioners Sugar
1/4 tsp vanilla
Juice of orange
Heat milk until it just starts to lightly boil, remove from heat and melt
butter in milk, set aside until lukewarm. In a bowl, dissolve the yeast in the
milk mixture. Add the sugar, 3 cups of flour, salt and eggs stir to combine. Add
the remaining flour gradually. Knead the dough about 8 minutes, I used my
kitchenaide dough hook for this. Oil a mixing bowl and the dough cover with a
damp cloth and rise until doubled, about 1 1/2 hours (check on it periodically).
Turn dough out onto a lightly floured surface and roll into a large rectangle
(about 10x 12). Brush the far 12 inch edge with water. Combine cinnamon, 3/4 cup
brown sugar, and zest, sprinkle over dough. Then sprinkle the raisins, cubed
butter, and chopped nuts over the dough. Tightly roll up into a log and seal the
seam. Cut the dough into 12 equal pieces; place the pieces in a well greased
9x13 inch baking pan. Cover with plastic wrap and place in the refrigerator to
rise overnight. The next morning, preheat oven to 375F. Let rolls stand at room
temperature for 30 minutes. Bake for 25 minutes or until golden. In a small bowl
mix confectioners sugar with vanilla and Orange Juice. Use milk to thin as
needed. When rolls are done drizzle the glaze over right before serving.
breakfast. I'm not really an early morning person so I started making breakfast
Monday Night. All I had to do Vday morning was let the rolls come up in temp for
a little while and then pop them in the oven.
1 cup milk
1/3 cup butter
1 package active dry yeast
1/2 cup sugar
4 1/2 cups AP flour
1 tsp salt
3 eggs
3/4 cup brown sugar
1 Tbsp Cinnamon
1/2 cup raisins
2 Tbsp butter, cold, diced into tiny pieces
1/2 cup Pecans
Zest of 1 orange
2 cups Confectioners Sugar
1/4 tsp vanilla
Juice of orange
Heat milk until it just starts to lightly boil, remove from heat and melt
butter in milk, set aside until lukewarm. In a bowl, dissolve the yeast in the
milk mixture. Add the sugar, 3 cups of flour, salt and eggs stir to combine. Add
the remaining flour gradually. Knead the dough about 8 minutes, I used my
kitchenaide dough hook for this. Oil a mixing bowl and the dough cover with a
damp cloth and rise until doubled, about 1 1/2 hours (check on it periodically).
Turn dough out onto a lightly floured surface and roll into a large rectangle
(about 10x 12). Brush the far 12 inch edge with water. Combine cinnamon, 3/4 cup
brown sugar, and zest, sprinkle over dough. Then sprinkle the raisins, cubed
butter, and chopped nuts over the dough. Tightly roll up into a log and seal the
seam. Cut the dough into 12 equal pieces; place the pieces in a well greased
9x13 inch baking pan. Cover with plastic wrap and place in the refrigerator to
rise overnight. The next morning, preheat oven to 375F. Let rolls stand at room
temperature for 30 minutes. Bake for 25 minutes or until golden. In a small bowl
mix confectioners sugar with vanilla and Orange Juice. Use milk to thin as
needed. When rolls are done drizzle the glaze over right before serving.