Yeast Risen Sticky Buns

Here is another recipe of of this year's BH&G Holiday Baking and my second foray into yeasty bread products! I put these together the night before Favorites birthday so that I could get up early and stick them in the oven. They were time consuming but relatively simple to make and boy were they tasty! I wanted to give them room to grow as they cooked so I made them on a jellyroll pan. I think next time I might try cooking them in giant muffin tins because it seems like I lost a lot of filling to the pan. The only other thing I would pay attention to next time is that I think I may have kneaded too much or not allowed the dough enough time to rise either the first time, or before I baked them because even though they were scrumptious, the dough seemed a little tough.

Our Best Ever Cinnamon Rolls

4 1/2 to 5 c. all purpose flour
1 package active dry yeast
1 c. milk
1/3 c. butter
1/3 c. granulated sugar
1/2 tsp salt
3 eggs
3/4 c. packed brown sugar
1/4 c. all purpose flour
1 tbsp ground cinnamon
1/2 c. butter
1/2 c. golden raisins (optional)
1/2 c. chopped pecans

1. In a large bowl, combine 2 1/4 cups of the flour with the yeast. In a small saucepan combine milk, 1/3 c. butter, granulated sugar, and salt. Cook and stir until just warm (120 to 130 degrees) and butter is nearly melted. Add to flour mixture. Add eggs.
2. Beat with electric mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon stir in as much remaining flour as you can.
3. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1 1/2 to 1 3/4 hours).
4. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for ten minutes. Meanwhile, lightly grease a 13X9X2 inch baking pan; set aside.
5. For filling: In a small bowl, combine brown sugar, 1/4 c. flour, and cinnamon. Using a pastry blender cut in 1/2 c. of butter until crumbly.
6. Roll dough into an 18x12 inch rectangle. Sprinkle filling over dough. leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in prepared baking pan.
7. Cover loosely with plastic wrap, leaving room for rolls to rise. If baking immediately, let rolls double in size, about 45 minutes. If baking later, chill for 2 to 24 hours and then let stand, uncovered, at room temperature for 30 minutes before baking.
8. Break any surface bubbles on rolls with a greased toothpick. Bake in a preheated 375 degree oven for 25 to 30 minutes pr until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with powdered sugar icing if desired. Serve warm.