4-5 cups all purpose flour for dough, PLUS up to 1 cup more for flouring surface
2/3 cup warm milk
1 cup granulated sugar (plus an additional 2 tablespoons sugar)
1/2 cup butter
1 1/4 teaspoon salt
2 packets dry Red Star Quick Rise yeast
2/3 cup warm water (110 degrees Fahrenheit)
2-3 tablespoons ground cinnamon
3 beaten eggs
1 stick soft butter
1 1/2 cups brown sugar
2 cups chopped pecans, toasted in a warm skillet with 2 tablespoons of butter
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 tablespoon milk
Stir 1 cup sugar, butter and salt into warm milk until sugar is dissolved and butter is melted. Set aside to cool.
Stir yeast into warm water then add 2 tablespoons sugar. Set aside until a foamy layer forms on top of the liquid.
Place 3 cups flour and cinnamon in mixer bowel with dough hook attachment. Add milk and yeast mixture along with eggs. Beat on low until smooth. Add flour, half a cup at a time, until soft dough forms into a ball. Cover with plastic wrap and set the mixer bowl into a larger bowl containing very warm water. Cover with a clean towel and set aside to rise, about 1 hour. Dough will double in size during this time.
After rising is completed, preheat the oven to 350 degrees and turn dough out onto a large floured surface and roll out to form a rectangle approximately 15″ x 20″. Spread on the soft butter the top with brown sugar and pecans.
Roll up dough into a log from the long side. Seal the edge with fingers to keep filling inside.
Slice into sections 2-3″ long and place in a deep buttered cake pan at least 9″ x 14″. Set cake pan aside to rise again, about 20 minutes.
After rising, set pan on a foil sheet to catch drips while baking. Bake at 350 degrees for 30-35 minutes.
While rolls bake, prepare the glaze. Combine the powdered sugar, butter and vanilla, then add milk a splash at a time until the right consistency is achieved.
Glaze the rolls immediately after baking and enjoy!