Cinnamon Pecan Rolls - cooking recipe

Ingredients

DOUGH
1/2 cup whole milk
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
2 tablespoons active dry yeast
1/2 cup warm water (110 degrees)
2 large eggs, lightly beaten
4 -5 cups unbleached all-purpose white flour
Filling
1/2 cup unsalted butter, melted
1 cup brown sugar
1 tablespoon cinnamon
2 cups chopped pecans or 2 cups walnuts
ICING
4 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 1/2 tablespoons fresh lemon juice

Preparation

In a small saucepan, scald the milk.
Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
Cool to lukewarm.
In the bowl of an electric mixer, dissolve yeast in warm water.
Let sit for 5 minutes until yeast is bubbly.
Add milk mixture to yeast and stir to mix.
With a whisk, beat in eggs.
Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
Add enough flour to make a soft dough.
Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
Punch down.
Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
Roll dough into a rectangle about 15x22 inches.
In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
Sprinkle cinnamon evenly over the sugar and butter.
Top with a layer of nuts.
Roll dough up lenghthwise to make a log and pinch edge to seal.
Slice dough evenly into 12 pieces.
Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
Bake rolls until lightly browned on top- about 30 minutes.
Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
Using a spatula, smear the icing on top of the warm rolls.