Here it is...Best ever cinnamon rolls

Several of you, seeing pictures of celebratory cinnamon rolls or reading about such rolls on the blog, have asked for this recipe. The page that the recipe is on fell out of the cookbook years ago. It is now taped to the inside of my kitchen cabinet for easy reference. It is one of those recipes that has oil and cinnamon stains from frequent use. I wish I could give credit to the author of the long lost cookbook. Alas, all I can tell you is that it was a bread, roll and muffin cookbook I bought long ago. I don't even have the rest of the cookbook anymore, but this recipe has survived. For good reason.

Best-Ever Cinnamon Rolls
4 1/2 to 5 cups all purpose flour
1 package (or 1 tablespoon) active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp. salt
3 eggs

For filling:
3/4 cup packed brown sugar
1/4 cup all purpose flour
1 tablespoon ground cinnamon
1/2 cup butter
1/2 cup raisins (optional)
1/2 cup chopped pecans or walnuts (optional)
1 tablespoon light cream or half and half

In a mixing bowl stir together 2 1/4 cups of the flour and the yeast. In a saucepan, heat and stir milk, 1/3 cup butter, 1/3 cup granulated sugar and salt til just warm. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured board or counter, knead in enough of the remaining dough to make a moderately soft dough that is smooth and elastic. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place til double, about an hour. Meanwhile, for filling combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in 1/2 cup butter till crumbly and set aside.

Punch dough down on a lightly floured surface. Cover and let rest for 10 minutes (I don't do this). Roll the dough into a 12 inch square. Sprinkle filling over dough, top with raisins and nuts if you wish. Roll up jelly roll style. Slice roll into eight one inch pieces. (Sometimes I roll it into a bigger rectangle and cut each roll a bit smaller). Arrange dough rolls cut side up in a greased 12 inch deep dish pizza pan. (I usually make the thinner bigger rectangle and cut out more rolls and place them right next to each other in a greased 9 x 13 glass baking pan). Cover with oiled waxed paper, then plastic wrap and refrigerate for 2 to 24 hours.

When ready to bake, take out of fridge and let stand at room temperature for about 30 minutes. Brush dough with half and half or light cream (I don't usually do this). Bake in a preheated 375 degree oven for 25 to 30 minutes or till golden brown (if the rolls are thinner, it could be a little less time). Remove rolls from oven. Brush again with half and half (I don't do this either).

Drizzle with vanilla icing made from a little milk and some powdered sugar and a little vanilla flavoring. Eat warm. Mind you, these cinnamon rolls are not health food but they are very, very delicious and will bring a smile to your face when you smell them baking. My sons will attest to this fact!