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Cinnamon Rolls from North Carolina State FairThese cinnamon coffee rolls are delicious. My husband just pigs out on them. It is important that you use unbleached flour and Fleischmann`s margarine in this recipe. Use a thermometer to check the temperature of the liquid, if it`s too hot it will kill the yeast.1 package dry yeast, 1 scant tablespoon
1/4 cup warm water
4 cups unbleached flour, do not substitute
1/4 cup sugar
1 teaspoon salt
3 egg yolks, slightly beaten
1 cup Fleischmann`s oleo/margarine, do not substitute
1 cup scalded milk and cooled to 110 degrees F
1/4 cup pecans, chopped
1/4 cup raisins, optionalVanilla Icing
1 1/2 cups confectioners` sugar
2 tablespoons softened Fleischmann`s oleo/margarine
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons hot waterNight before baking, sprinkle yeast over lukewarm water, stir to dissolve; set aside.Combine flour, 1/4 cup sugar and salt in mixing bowl. Mix well. Cut in 1 cup of Fleischmann`s oleo/margarine with a pastry blender or with your fingers until mixture resembles cornmeal. Add yeast mixture, egg yolks and milk, stir with a fork until well blended. Cover with aluminum foil and refrigerate overnight.Next morning, grease a 9 x 13-inch baking pan and set aside.Combine in a small bowl 1/4 cup sugar and the cinnamon and set aside.Roll dough on a floured surface into a rectangle, about 10 x 15-inches. Brush with 2 tablespoons melted oleo/margarine. Sprinkle with cinnamon/sugar mixture, sprinkle with pecans and raisins. Starting at the wide end, roll up in a jellyroll fashion. Pinch edges well to seal.Cut into 15 equal slices. Place cut side down, equally spaced, in prepared pan. Cover and let rise in a warm place until doubled in size, about 1 hour.Preheat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden brown. Remove from oven and cool on a wire wrack. Frost rolls.Vanilla Icing: Mix sugar, oleo/margarine. Add vanilla extract and 1 tablespoon hot water and stir until smooth and well blended. Add more water as needed a few drops at a time.

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