1 c Whole Milk, 110º
1/4 oz Pkg. Active Dry Yeast
1/3 c Sugar
1 each Whole Egg
1 each Egg Yolk
3 oz Butter (melted)
3 c Bread Flour
3/4 tsp Kosher Salt
Filling
¾ c Dark Brown Sugar
2 Tbs Cinnamon
3 oz Butter (softened)
1 c 44 Farms Honey Toasted Pecans (finely chopped)
Cream Cheese Frosting
4 oz Cream Cheese (softened)
2 Tbs Butter (softened)
1/2 c Powdered Sugar
1/2 tsp Vanilla
1/8 tsp Kosher Salt
CHEF'S TIP: Keep any leftover cinnamon rolls in an air tight container and reheat in the microwave for 15-20 seconds until warmed. Use a food processor and pulse the pecans to get a fine chop. Overnight method — once cinnamon rolls are cut, placed in the greased pan and wrapped with plastic, they can be put in the refrigerator overnight until the next morning. In the morning, remove from refrigerator and let them rest at room temperature, still covered, until they double in size. This will take about 2 hours. Bake as directed.