Cinnamon Butterfly Rolls

Directions

In large bowl, combine sugar, salt, yeast and 1 cup flour.

In 1 quart saucepan over low heat, heat milk and ½ cup butter until very warm (120-130’F).

Butter does not need to melt.

With mixer at low speed, gradually beat liquid into dry ingredients just until blended.

Increase speed to medium; beat 2 minutes.

Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often.

With wooden spoon, stir in 2 cups flour to make a soft dough.

Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ⅓ cup).

Shape into ball; place in greased large bowl, turning to grease top.

Cover; let rise in warm place (80-85’F) until doubled, about 1½ hours.

Punch down dough.

Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes.

Grease 2 large cookie sheets.

In small bowl, mix brown sugar, pecans, raisins, and cinnamon.

In small saucepan over low heat, melt 4 tablespoons butter.

With floured rolling pin, roll half of dough into 17 ½×12 inch rectangle.

Brush with half of melted butter; sprinkle with half of brown-sugar mixture.

From 1½ inch edge, roll dough jelly-roll fashion; pinch seam to seal.

Cut roll into 9 wedges, 1½ inches at wide side, 1 inch at short side.

Turn wedges short side up.

Press handle of wooden spoon across each.

Repeat with other half of dough.

Place rolls 2 inches apart on cookie sheets.

Cover; let rise in warm place until doubled, about 1 hour.

Preheat oven to 350℉ (180℃).

In cup, beat remaining egg; with pastry brush, brush rolls.

Bake rolls 20 minutes or until golden.

Remove rolls from cookie sheets; cool on wire racks.