Pecan Cinnamon Roll

Ingredients:

Dough:

• 1 package dry active yeast
• ½ teaspoon sugar
• 1/3 cup warm water
• 4 ½ cups all-purpose flour
• ½ cup granulated white sugar
• 1 cup buttermilk at room temperature
• 8 tablespoon butter, melted
• 1 teaspoon pure vanilla extract
• 1 large egg
• 3 egg yolks
• 1 teaspoon salt
• 1 teaspoon baking powder

Filling:

• 2 tablespoon butter, melted
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup MNPG Pecan Pieces

Icing:

• 3 cups powdered sugar, sifted
• 3 tablespoon butter
• 1-2 tablespoon milk
• 1 teaspoon pure vanilla extract
• ½ cup MNPG Pecan Pieces

Directions:

1. Proof yeast by combining it with warm water and ½ teaspoon sugar. After 5-10 minute, it should look foamy/bubbly.
2. Add ½ cup sugar, buttermilk, butter, vanilla, egg and egg yolks to a large bowl and mix until combined.
3. Add 2 cups flour, baking soda and salt to the above mixture and stir until combined.
4. Gradually add the rest of the flour until the dough begins to pull away from the side of the bowl. Dough should be soft and moist but not sticky. Knead for 5 minutes. Dough mixer works very well and low setting helps ensure dough is not overworked.
5. Roll the dough onto a lightly floured surface and form a ball. Place dough in a lightly greased bowl and cover with plastic wrap. Allow the dough to rest in a warm place until doubled in size, about 1-2 hours.
6. For the filling, mix sugar, cinnamon and pecans.
7. Butter a large 9”x13” baking dish and set aside.
8. On a lightly floured surface, roll out the dough, then sprinkle filling evenly over the top and gently press it into the surface of the dough. Cover entire surface with filling, except a strip along the top of the 12” edge, about 1” wide.
9. Starting at the bottom, on the 12” edge, roll the dough into a log, keeping it very tight. Once shaped, roll gently on the counter to seal the seam.
10. Cut the log into 12 equally sized rolls (about 1” thick) and place them in the baking dish. Cover with plastic wrap. Allow the rolls to rise in a warm place for about 30-45 minutes.
11. Preheat oven to 350°F.
12. Bake rolls until lightly browned and full cooked, about 20-25 minutes. Remove pan from the oven and let it stand for a minute.
13. For the icing, combine powdered sugar, butter and vanilla in a mixing bowl. Mix thoroughly, then add milk until desired consistency is reached.
14. Pour icing over the cinnamon rolls and then top with pecans.