4 1/2-5 c. flour
1 scant tbsp. yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
1/2 tsp. salt
3 eggs
3/4 c. brown sugar
1/4 c. flour
1 tbsp. ground cinnamon (or more!!)
1/2 c. butter
1/2 c. finely chopped apples or golden raisins
1/2 c. chopped pecans
1 tbsp. half & half or light cream

POWDERED SUGAR GLAZE:

1 1/4 c. powdered sugar
1 tsp. corn syrup
1/2 tsp. vanilla
1-2 tbsp. half & half or light cream

In a large mixer bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan, heat the milk, the 1/3 cup butter, the 1/3 cup sugar and salt just until warm (120-130 degrees) and butter 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 constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 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 total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1 1/2 hours).

For filling: Combine brown sugar, the 1/4 cup flour and cinnamon. Cut in remaining butter until crumbly. Set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square.

Sprinkle filling over dough square, top with apples (or raisins) and pecans. Roll up jelly-roll style, pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13 x 9 x 2 inch baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don't chill dough. Instead, cover loosely, let dough rise in a warm place until nearly double, about 1 1/4 hours.)

Break any surface bubbles with a greased toothpick. Brush dough with half & half or light cream. Bake in 375 degree oven for 25-30 minutes or until light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5-10 minutes of baking. Remove rolls from oven. Brush again with half & half or light cream. Cook for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Yield 8 rolls.