Giant Cinnamon Rolls:

4 1/2 - 5 cups all-purpose flour

1 package active dry yeast

1 cup milk

1/3 cup of butter

1/3 cup sugar

1/2 teaspoon salt

3 eggs

3/4 cup packed brown sugar

1/4 cup al purose flour

1/2 cup butter

1/2 chopped pecans (optional)

1 Tablespoon 1/2& 1/2 or light cream

In a large mixing bowl combine 2 1/4 cups flour and yeast. In a small saucepan heat milk, 1/3 cup butter, sugar and salt just until warm and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with electric mixer on low speed 30 seconds; scrape bowl sides constantly. Beat on high 3 minutes. Using wooden spoon, stir in as much  remaining flour as you can.

Turn dough onto lightly floured surface. Knead in enough flour to make modereatly stiff dough that is smooth and slastic.(3to5 minutes). Shape into a ball. Place in greased bowl, turning once . Cover and let rise in a warm place until double about 1 hour.

For filling combine brown sugar,  flour, and cinnamon. Cut into 1/2 cup butter until crumbly' set aside.

Punch dough down. Turn out onto lightly floured surfaces. Cover; let rest 10 minutes. Roll out dough into 12-inch square. Sprinkle filling over square; top with rasisns or pecans if you want. Roll up jelly roll style; pinch edges to seal. Slice and roll into eight 1 1/2 in pieces. Arrange dough pieces, cut side up in greased 9x13 in baking pan.

Cover dough with clear plastic and refrigerate dough 2 to 24 hours or freeze rolls for up ro 3 months. A day before serving , thaw in refrigerator (24 hours) Uncover; let stand at room temp 30 minutes( to bake immediately do not refrigerate the dough) Cover loosely; and let dough rise in a warm place until nearly double about 45 minutes. Brust surface of dough with half and half. Place on lightly greased cookie shett. Bake 375 degrees 25 to 30 minutes. To prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes. Remove rolls from oven. Brush with half and half. Cool 1 minutes. invert rolls onto wire rack. Cool slightly. Invert again on serving platter. Makes 8.

Powdered sugar glaze

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and 1 to 2 tablespoons half and half to make drizzling consistency.

I love cinnamon rolls.

God Bless,

Mars