Best-Ever Cinnamon Rolls

Directions

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   'The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before.
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   When you awake in the morning, just bake.
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   Waiting for the rolls to come out of the oven is the hardest part'
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   In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
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   In a small saucepan heat the milk, the 13 cup butter, the 13 cup sugar, and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
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   Add to flour mixture.
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   Add eggs.
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   Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
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   Beat on high speed for 3 minutes.
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    Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
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    Turn dough out onto a lightly floured surface.
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    Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
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    Shape into a ball.
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    Place in a greased bowl, turning once.
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    Cover; let rise in a warm place until double (about 1 hour).
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    For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.
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    Cut in remaining butter until crumbly; set aside.
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    Punch dough down.
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    Turn onto a lightly floured surface.
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    Cover and let rest for 10 minutes.
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    Roll the dough into a 12 inches square.
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    Sprinkle filling over dough square; top with raisins and pecans.
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    Roll up jelly-roll style; pinch edges to seal.
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    Slice roll into eight 1 1/2 inches pieces.
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    Arrange dough pieces, cut side up, in a greased 12 inches deep-dish pizza pan or a 13x9x2 inches baking pan.
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    Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
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    Refrigerate rolls 2 to 24 hours.
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    Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough.
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    Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes).
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    Break any surface bubbles with a greased toothpick.
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    Brush dough with half-and-half or light cream.
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    Bake in a 375F (190C) oven for 25 to 30 minutes or until light brown.
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    If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
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    Remove rolls from oven.
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    Brush again with half-and-half or light cream.
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    Cool for 1 minute.
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    Carefully invert cinnamon rolls onto a wire rack.
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    Cool slightly.
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    Invert again onto a serving platter.
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    Drizzle with Powdered Sugar Glaze.
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    Serve warm.
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    Makes 8 rolls.
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    VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
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    POWDERED SUGAR GLAZE:
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    In a bowl stir together 2 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.)
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    to make of drizzling consistency.