"STREUSEL FILLING: To make the sweet, crumbly filling for these cinnamon rolls, combine 1 cup firmly packed light brown sugar, 1/3 cup unbleached all-purpose flour, 3 tablespoons granulated sugar, and 1 tablespoon ground cinnamon in a small bowl. Using a pastry blender or 2 knives, cut in 1/2 cup cold unsalted butter until the mixture is the consistency of coarse crumbs. Cover and refrigerate until needed."
Country Cinnamon Rolls
*makes 10 rolls*
4 1/2-5 cups unbleached all-purpose flour, plus extra for sprinkling
4 tsp active dry yeast
1/3 cup granulated sugar
1 1/2 tsp salt
1 cup hot whole milk
6 tbsp unsalted butter, cut into pieces and at room temperature, plus extra for greasing and serving
3 large eggs, at room temperature
canola oil for greasing
1/2 cup raisins, soaked in hot water for 10 minutes and drained
1/2 cup chopped pecans
1 1/2 tbsp whole milk
1) In a heavy-duty mixer fitted with the paddle attachment, combine 2 cups of the flour, the yeast, granulated sugar, and salt. Add the hot milk and beat on medium speed for 1 minute. Add the butter, eggs, and 1/4 cup flour; beat for 1 minute. Switch to the dough hook. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Knead on low speed until soft, smooth, and springy, about 5 minutes. Transfer to an oiled deep bowl and turn once to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2-2 hours.
2) Grease the bottom and sides of a 9-by-13-inch baking pan with butter. Turn the dough out onto a lightly floured board. Roll out into a 14-by-10-inch rectangle. Sprinkle evenly with the streusel filling, leaving a 1-inch border along the long edges. Sprinkle with the raisins and nuts; press in lightly to adhere. Beginning with a long end, roll up jelly-roll fashion; it will be bulky. Pinch the long seam to seal, but leave both ends open. Using a serrated knife, gently cut the roll crosswise into pieces 1 1/2 inches thick. Arrange, cut sides down and rolls just touching, in the prepared pan. Cover loosely with plastic and let rise at room temperature until puffy, about 1 hour.
3) Preheat the oven to 375F. Brush the tops of the rolls with some of the milk. Bake until golden brown, 25-30 minutes. Remove from the oven and brush with the milk once more. Use a spatula to remove the rolls from the pan and place them, bottom side up, on racks to cool. Let cool for 15 minutes, then invert onto a serving plate. Pull apart and serve with butter.
If you want to print this recipe out, go here to its link on the Williams-Sonoma site.