Cinnamon-Pecan Rolls

1. In a small bowl, combine flour and salt and set aside.

2. Gently warm the milk to 110°F (lukewarm bath temp). Pour milk into a bowl (dough can be mixed in a stand mixer with a dough hook or mixed by hand) with the yeast, sugar, and salt. Stir to combine and dissolve yeast. Stir in the melted butter.

3. Mix in the flour and salt until a soft dough forms, that is somewhat tacky but not sticky. You may have to add a little extra flour if dough is too sticky. Add flour a couple tablespoons at a time until you reached the desired tackiness.

4. Turn the oven knob to Proof Mode. Place bowl, uncovered, on wire rack to rise for range of 45 minutes to 1 hour or until doubled in bulk.

5. When dough is almost done rising, melt the butter for the cinnamon filling. Set aside to cool slightly. Combine sugars and cinnamon in a bowl and set aside.

6. Lightly butter a 2 quart baking dish.

7. Melt the butter for the filling and set aside to cool slightly. Put dough on a lightly floured work surface. Roll dough out to approx. 1⁄4” thick and 10”x15”. Spread half of the melted butter evenly across the top surface. Evenly sprinkle cinnamon sugar mix over dough. Sprinkle chopped pecans over the dough.

8. Beginning with the longer side facing you, use both hand to roll the dough into a log. Slice the log into 9 even sections, approx. 11⁄2” wide.

9. Place the rolls cut side up in the buttered baking dish, spaced apart from each other. Pour remaining melted butter over the top. Cover and allow to rise for 45 minutes in a warm place, or until approximately doubled in volume. While rolls rise preheat oven to 325°F on Steam Convection mode.

10. Bake the rolls for approx. 25-30 minutes or until golden. Remove from oven and allow to cool for 15 – 20 minutes.

11. While cinnamon rolls cool, make icing. Combine the cream cheese, confectioner’s sugar, and milk in a bowl and mix until smooth. Spread icing over cinnamon rolls and serve.