Make Ahead or Day of Cinnamon Raisin rolls

This recipe is one I've been making for over 10 years now and make it every Christmas eve for Christmas morning with my family. I like recipes on holidays that allow for easy prep the night before so I can enjoy the actual family time day of. I also like this recipe for weekend treats for the kiddos when we have a free weekend and are just lounging around the house. There are two renditions of these rolls that I've loved over the years, one is with an iced frosting while the other is with something called goo that was made by a bakery called Flour in Philly and I will just tell you it's life changing .

Dough:

2 - eggs

1 package - active dry yeast

3 1/2 cups - sifted all-purpose flour

1 teaspoon - salt

Granulated Sugar

1/2 cup - unsalted butter ( I used light butter)

Filling:

1/4 cup - butter

1/2 cup - Light Brown Sugar

2 Tablespoons - ground cinnamon

1/4 cup - chopped pecans

1/4 cup granulated sugar

Glazed Icing:

3/4 cup - Confectioners Sugar

2 to 3 Tablespoons - milk

Goo:

1 stick unsalted butter

1/2 cup firmly packed light brown sugar

1/2 cup brown sugar corn syrup (I used caro brand)

3 tablespoons milk

simple syrup 1/4 cup water and 1/4 cup granulated sugar boiled and then cooled

2 tsp vanilla extract

1/2 cup chopped pecans

Directions:

Goo:

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the corn syrup, milk , simple syrup, vanilla and chopped pecans. Let cool for about 20 minutes, or until cooled to room temperature. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

Dough:

Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes.

Meanwhile, in a large bowl mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl and cover with plastic wrap. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick. In a bowl, mix together the brown sugar, cinnamon, raisins and pecans. Use your hands or a rubber spatula to spread butter all over rolled out dough and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices.

Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about an hour.

Brush a little melted butter on buns before putting in oven. Bake in a pre-heated 350°F oven for 30 minutes.

Invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top. To make Glazed Icing, mix the confectioners' sugar and milk together until smooth. Drizzle icing over rolls and serve.

Drizzle with whisk glazed icing over top.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.