C&H ICED CINNAMON ROLLS

DOUGH:
2 eggs
1 package active dry yeast
3 1/2 cups sifted flour
1 tsp. salt
2 tbsp. C&H Pure Cane Granulated Sugar
1/2 cup unsalted butter

Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes.

Meanwhile, in a large bowl mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl. Chill for at least 2 hours, or overnight.

WHEN READY TO BAKE:
Roll dough into an oblong shape on a well-floured surface, about 1/4-inch thick.

FILLING:
1/4 cup butter, melted
1/3 cup C&H Pure Cane Dark Brown Sugar
1 tbsp. ground cinnamon
1/4 cup raisins
1/4 cup chopped pecans
C&H Pure Cane Granulated Sugar, for sprinkling

In a bowl mix together the brown sugar, cinnamon, raisins and pecans.

Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife cut the roll into 1-inch slices. Place on a greased baking sheet and allow to rise in a warm place about 30 minutes.

Generously sprinkle with the granulated sugar.

Bake in a pre-heated 350 degree F oven for 30 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.

ICING:
3/4 cup C&H Pure Cane Powdered Sugar
2 to 3 tablespoons milk

Mix the powdered sugar and milk together until smooth. Drizzle icing over rolls and serve.

Hint: Baked rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350 degrees F oven 5 minutes.

Makes 1 dozen rolls
Source: C&H Sugar