Best Ever Cinnamon Rolls

4 ½ to 5 cups flour

1 pkg. Active dry yeast

1 c. milk

1/3 c. margarine

1/3 c. sugar

½ t. salt

3 eggs

¾ c. brown sugar

¼ c. flour

1 T. cinnamon

½ c. margarine

½ c. light raisins

½ c. chopped pecans

1 T. milk or cream

1 recipe powdered sugar glaze

In a large mixing bowl, combine 2 ¼ cups of the flour and the yeast.

In a small saucepan, heat the milk, the 1/3 cup margarine, the 1/3 cup sugar, and salt just till warm (120-130) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 ¼-2 ¾ cups flour as you can.

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

For filling, combine brown sugar, the ¼ cup flour, cinnamon. Cut in ½ cup margarine till crumbly, set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 12 inch square. Sprinkle filling over dough, top with raisins and pecans, if desired. Roll up jelly roll style pinch edges to seal. Slice roll into 12 one inch pieces. Arrange dough slices in a greased 13 by 9 pan. Cover dough loosely with plastic wrap, leaving room to rise. Refrigerate dough for 2-24 hours. Uncover and let stand at room temperature for 30 minutes. (Or for immediate baking, don’t chill dough. Instead cover loosely and let dough rise in a warm place till nearly double in size-about 45 minutes) Brush dough with milk or cream. Bake in a 375 degree oven, 25-30 minutes. Remove rolls from oven and brush with milk or cream again. Cool for 1 minute Drizzle with glaze.

Powdered sugar glaze: In a bowl, stir together 1 ¼ cups of confectioners sugar, 1 teaspoon of corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons of milk to make a drizzling consistency.