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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to proof (see Tip).
Step 2
Place water, butter, sour cream and sugar into mixing bowl and heat 4 min/110°F/speed 1.
Step 3
Add flour, salt, yeast and eggs and mix 10 sec/speed 5 then knead Dough /3 min.
Step 4
Transfer dough to a lightly floured surface and knead until smooth. Dough should be buttery but no longer sticky.
Step 5
Lightly oil a large bowl with vegetable oil and place dough into bowl, turning dough to coat all sides. Cover with cling wrap, place in oven to proof or in a warm place for 1½ hours or until the dough has doubled in size.
Step 6
Lightly oil a baking pan (approx. 9 in. x 13 in.) or line with parchment paper. Set aside.
Step 7
Punch down the risen dough and turn out onto a lightly floured work surface. Roll the dough out into a rectangle (approx. 24 in. x 12 in.) with a ¼ inch thickness. Let dough rest while you make the filling.
Step 8
Place butter, brown sugar, vanilla, cinnamon, salt and raisins (if using) into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and cook 5 min/212°F/speed 0.5.
Step 9
Spread filling evenly over dough leaving a ½ inch border and sprinkle with chopped pecans. Lightly press pecans into dough.
Step 10
Roll the dough into a log shape, pinching at edges to seal. Cut the log into 12 equal slices (approx. 1½ in.) and place them on the baking pan, leaving a ½ inch space between each bun. Cover with cling wrap and set in oven to proof or a warm place to rise for 1½ hours or until rolls have doubled in size.
Step 11
Preheat oven to 375°F. Bake for 20-25 minutes until golden brown. Set aside and allow to cool.
Step 12
Place sugar into mixing bowl, insert measuring cup and grind 20 sec/speed 10.
Step 13
Add cream cheese, cinnamon, vanilla and whipping cream and mix 30 sec/speed 4. Drizzle glaze over cinnamon rolls or use an icing spatula to spread out evenly. Transfer to a serving dish and serve immediately.
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