Jumbo Cinnamon Rolls

*DOUGH*
4-1/2 to 4-3/4 c. all purpose flour
1 pkg. active dry yeast
1-1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs

*FILLING*
6 T. butter, softened
1/2 c. packed brown sugar
2 tsp. cinnamon

*MAPLE NUT GLAZE*
1 c. sifted powdered sugar
2 T. maple syrup or 1/2 tsp. maple extract
2-3 tsp. water or milk
1/4 c. coarsely chopped pecans

*POWDERED SUGAR GLAZE*
1 c. sifted powdered sugar
1 tsp. vanilla
3-4 tsp. milk

Dough:
In a large mixer bowl combine 1-1/2 cups of the flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just till mixture is warm (120-130*F) and the butter is almost melted, stirring constantly. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lighly and quickly press two fingers half an inch into dough and indentation remains.) Punch dough down. On a lightly floured surface divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 mins.

Filling:
On a lightly floured surface, roll half the dough to 12x8". Spread with 3 Tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. (If your name is Blaine, you might want to add raisins, too, at this point.) Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture. Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2" baking pan. Cover; let rise till nearly double (about 30 minutes). Bake rolls in a 350* oven for 25-30 minutes or till light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut- or Powdered Sugar Glaze. Serve warm! Makes 16 rolls.

Maple Nut Glaze:
In a small bowl combine powdered sugar, maple syrup or extract, and enough water or milk for drizzling consistency. Stir in chopped pecans.

Powdered Sugar Glaze:
Combine powdered sugar, vanilla, and enough milk for drizzling consistency.