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.