Refrigerator Cinnamon Pecan Rolls

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I've posted a couple cinnamon roll recipes already. Here's one more. This one has more of a caramel, nutty flavor than the others. And, you can make up the dough ahead of time, allowing it to rise the first time in the refrigerator, which is a great time saver. It's a scrumptious morning treat for overnight company...especially for hungry teenagers!
REFRIGERATOR CINNAMON PECAN ROLLS
Dough:1/3 cup granulated sugar1 1/2 tsp. salt4 cups all-purpose or unbleached white flour2 pkgs. active dry yeast1 cup milk1/2 cup butter2 large eggs
Filling:1 cup light brown sugar, packed1/3 cup all-purpose flour1 T. ground cinnamon10 T. (1 stick plus 2 T) butter1 cup coarsely-chopped pecansOptional: 1/2 cup raisins
Icing:1 cup powdered sugar2 T. butter2 T. milk or half-and-half1/2 tsp. vanilla extract
In large bowl, combine sugar, salt, yeast and 1 ½ cups flour. In small saucepan, heat milk and butter just until warm (115 to 120 degrees). Add to dry mixture. With mixer at low speed, gradually beat liquid into dry ingredients. At medium speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in eggs and about ½ cup flour, and beat 2 minutes more. Stir in the last 2 cups worth of flour to make a soft dough. Knead dough in food processor for 2-3 minutes, until smooth and elastic. Put dough in a buttered bowl, turn once to butter surface. Cover and let rise in refrigerator at least 3 hours, or up to 3 days.

Two hours before serving time, remove dough from refrigerator. Roll into large rectangle, about 20 inches by 12 inches, and about ¼-inch thick. To make the filling, stir brown sugar, flour and cinnamon together in a bowl. Using your fingers or a pastry blender, cut in the cold butter until mixture is crumbly. Sprinkle the filling evenly over the rolled-out dough. Top with nuts and raisins.

Starting at one of the long sides, roll dough up jelly-roll style. Cut into ½ inch slices. Nestle slices in 3 greased 9-inch round cake pans or 2 11X13-inch oblong pans, allowing some space between slices (to allow space for the rolls to rise). Let rise in warm place until doubled, between 45 minutes and an hour. Bake in 350 degree oven for 20 minutes. While rolls are baking, prepare icing: melt butter in microwave in small bowl and stir in the remaining ingredients until it is a smooth, runny consistency. When rolls are finished baking, let them cool for about 5 minutes before drizzling with icing. Serve immediately.

Here’s a photo of my cinnamon rolls that I made yesterday, right before topping with icing:

Enjoy!

~Becky