Toasted Pecan Cinnamon Buns

Ingredients

Rolls

• 1 package dry yeast
• ¼ cup warm water
• 1 cup milk, scalded
• 3 Tablespoons granulated sugar
• ½ teaspoon salt
• 3 ¼ cups sifted flour, divided

Filling

• 3 Tablespoons soft butter
• ½ cup chopped raisins
• ¼ cup firmly packed brown sugar
• ½ teaspoon cinnamon

Glaze

• ¾ cup butter
• ¾ cup brown sugar
• 1 Tablespoon vanilla
• ¼ teaspoon salt
• 1 Tablespoon confectioners’ sugar
• 1 cup chopped pecans

Directions

1. Cinnamon Rolls
2. Preheat oven to 375˚F.
3. Soften yeast in warm water and let stand for 5 to 10 minutes.
4. In a small heavy bottom saucepan, bring milk to just below boiling. Remove from heat.
5. Mix sugar and salt in a medium bowl. Add milk and mix. Let cool to lukewarm. Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour mixing well.
6. Knead dough on floured board until smooth. Put in a greased bowl, grease top of dough, cover with damp towel and let rise at warm room until doubled in size. Punch down dough, and on a clean, floured surface, roll into a rectangle ½ inch thick.
7. Brush with soft butter and spread evenly with raisins, brown sugar and cinnamon. Roll up and cut into ½ inch thick slices. Lay the slices in a buttered rectangle pan. Cover and let rise until doubled. Bake for 20 to 25 minutes. On a separate tray, line pecans in a single layer and place into oven for 8-10 minutes until lightly browned, being very careful not to burn.

Glaze

1. In a medium saucepan, melt together butter, sugar, salt, and vanilla and bring to a boil. Remove from stove and mix inconfectioners' sugar. Mix in toasted pecans. Spoon the pecan glaze over warm rolls.