Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons dry active yeast (or 1 ½ fresh yeast cakes)
  • 1/4 cup water (heated to 110°F)
  • 1/2 cup sugar
  • 1/4 cup butter or shortening ( at room temperature)
  • 1 teaspoon kosher salt
  • 1 cup milk (scalded)
  • 5 cups all-purpose flour
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1/4 cup butter (at room temperature)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 8 oz roughly chopped pecans
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • pinch kosher salt

Instruction

  • Begin by preparing the dough. In a small bowl combine the yeast and water. Mix until it forms a paste. In the work bowl of a stand mixer combine the yeast paste with the sugar, butter, salt, milk, flour, and eggs. Mix on low speed for 3 minutes, or until just combined, then increase the speed to medium and mix for 8 minutes. The dough should form a smooth ball and cling to the dough hook. 
  • If mixing by hand, mix the ingredients with a wooden spoon until they form a shaggy ball, then turn out onto a lightly floured work surface and knead for 10 minutes or until the dough forms a smooth ball.
  • Place the dough into a lightly greased bowl, cover with plastic wrap or a damp tea towel, and allow the dough to rise until double in bulk, about 2 hours.While the dough rises prepare the filling and glaze.
  • For the filling combine the brown sugar, butter, cinnamon, and vanilla in a medium bowl, reserving the pecans. Mix into a smooth paste. Cover with plastic and set aside at room temperature.
  • For the glaze mix the powdered sugar, milk, butter, vanilla, and salt until smooth. The mixture should be roughly the consistency of honey. Transfer the mixture to a piping bag, or a heavy duty plastic bag, and set aside at room temperature.
  • Once risen, turn the dough out onto a lightly floured work surface and roll the dough out to roughly 13x18-inches. Spread the prepared filling over the dough and then sprinkle evenly with the pecans.
  • Fold the dough like a letter along the longest side, folding 1/3 of the dough in.
  • Then folding the remaining 1/3 over the top.
  • Cut the dough into 12 strips.
  • Twist them and place them on a parchment lined baking sheet about 2-inches apart. You may need two sheets to accommodate all the rolls. Cover with plastic wrap or a damp tea towel and allow the rolls to rise for 1 hour.
  • Heat the oven to 350°F.Bake the rolls for 18-25 minutes, or until the rolls are golden brown and firm throughout.
  • Let the rolls cool for 3 minutes, and then transfer to a cooling rack over parchment paper. Snip the tip of the pastry bag, or one corner of the plastic bag, and drizzle the glaze over the hot rolls.
  • Let cool for 10 minutes more before serving.