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1/2 cup bourbon
1/2 cup raisins
5 cups all-purpose flour, divided (plus more as needed)
1 package dry yeast (1/4 ounce)
1 cup of milk
5 tablespoons butter
1 tablespoon extra virgin olive oil
1/3 cup sugar
1/2 teaspoon salt
3 eggs
3/4 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
1 stick melted butter
2 cups powdered sugar
A few teaspoons of milk
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Can I make these cinnamon rolls ahead of time? Yes – refrigerate after you’ve completed Step #15 in the recipe. Then, the next morning, start up again with Step #16, allowing the cinnamon rolls to proof before baking. Because they will be chilled, it will likely take longer than the 1 hour to double in size so plan for a little extra time.