Recipe: Cinnamon Roll

Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten
• 4 cups all-purpose flour
• 3/4 cup butter
• 3/4 cup brown sugar
• 1 cup chopped pecans, divided
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter

1/2 cup powder sugar

1-2 tablespoons of milk or creamer

Directions

1. Preheat oven to 375 degrees F.
2. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
3. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
6. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, Fold the roll into a bread pan. Butter the top and sprinkle sugar and cinnamon on top.
7. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
8. Once cooled, whisk the powder sugar and milk (or creamer) in a small bowl. Pour icing on top of the cinnamon roll. Enjoy!