CUTCO Cutlery
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Luscious Cinnamon Rolls
Luscious Cinnamon Rolls
Serving Size: Serving Size: makes about 24 large cinnamon buns
(may be divided in half for smallerrequirements)

Prepare 5 hours before serving

8 cups all purpose flour
1 1/3 cups sugar
1 teaspoon salt
zest of 1 orange or lemon
2 packages dry active yeast
2 cups milk
1/2 cup butter
1/2 cup lard
3 eggs

For cinnamon roll filling
1 cup lightly toasted pecans, chopped
1 cup brown sugar
1 cup golden raisins
1 teaspoon ground cinnamon

For sugar glaze
4 cups confectionery sugar
a little vanilla
6 tablespoons of water
(Combine ingredients and mix well.)

For caramel sauce
50 individual vanilla caramels
1 cup heavy whipping cream
toasted pecans
(Heat ingredients in a small saucepan on stove. Stir mixture until smooth and thick.)

1. In a large bowl combine 2 cups flour, sugar, salt, citrus zest and yeast.

2. Combine 2 cups milk, butter and lard and warm to 130°. With mixer on low speed, gradually add these ingredients to flour mixture. Once all milk mixture has been added, increase speed to medium and beat for 2 minutes. Add eggs and 2 cups flour. Beat for 2 additional minutes at medium speed.

3. With a spoon, stir in enough flour to make a soft dough, about 3 cups. Turn dough onto lightly floured surface. Knead for about 10 minutes until a nice elastic dough is formed. form dough into a ball. Place in large greased bowl, ensuring top exposed surface of dough is well greased. Cover the bowl with a towel. Leave in a warm area, approximately 80°, until dough has doubled IN volume, approximately 1 hour. Punch dough down. Remove from bowl and place on a lightly floured work surface.

4. Grease 2 - 9"x13" Pyrex baking dishes. Combine pecans, brown sugar, raisins and cinnamon in a bowl and set aside.

5. Cut dough in half. Roll each half into a 12"x18" rectangle. Brush surface of dough with melted butter and sprinkle with brown sugar mixture. Using the 18" side, roll dough up in jellyroll fashion, pinching the seam to create a seal. Cut roll into 12 slices. Arrange slices with cut side down in the Pyrex baking dish. Butter tops of buns and cover with dishtowel. Allow dough to double in size, approximately 50 minutes.

6. Bake buns in preheated 400° oven for 20-25 minutes until golden brown. Remove from oven and allow to cool. Drizzle with sugar glaze or caramel sauce and toasted pecans.