Sticky Pecan Topping Cinnamon Rolls
1 1/4 cups water
1/2 cup powdered milk
1/3 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 1/2 tablespoons sugar
1 tablespoon (scant) dry yeast
Filling:
1/4 cup butter, softened
1 cup brown sugar
4 tablespoons ground cinnamon
Topping:
6 tablespoons butter
1 cup packed dark brown sugar
1 to 1-1/2 cups pecans
Place the first nine ingredients in your bread machine. Select dough setting. Butter a 13x9x2″ baking pan, and a round cake pan. When cycle is completed, turn dough onto lightly floured surface.
Roll into a 17×10″ rectangle. Brush with butter; sprinkle with brown sugar and cinnamon. Roll-up starting from long side. Pinch seam to seal. Cut in 14-18 slices.
Combine sugar and butter in small saucepan and cook until sugar dissolves. Pour into both pans and sprinkle with pecans. Put 10-12 into greased 13x9x2″ baking pan. Put remaining 6-8 into round cake pan.
Cover lightly and let raise in warm place until doubled. (About 30-45 minutes).
Bake at 350′ for 20 minutes, or until golden brown. Cool in pans on wire rack for 5 minutes.
Yield: 1 1/2 dozen
Notes: For glazed cinnamon rolls, omit topping. Top with spreadable consistency powdered sugar glaze (powdered sugar, milk, vanilla). Bake 18-20 minutes.
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