Pecan-Cinnamon Buns

I thought these turned out great. Dough was light and moist, pecan quantity was sufficient, filling not too sweet. However, the cream cheese icing was cloyingly sweet; I'll cut down on the sugar next time.

The dough can be made the night before to spread out the work.

Dough

- 1/2 cup lukewarm water
- 1 packet dry yeast
- 1.5 cups lukewarm milk
- 1/2 melted butter (melt the butter into the milk)
- 1 Tbsp sugar
- 1.5 tsp salt
- 2 large eggs
- ~5-6 cups flour, as needed

Filling

- 2.5 cups brown sugar
- 2 cups pecans, chopped
- 8 Tbsp all spice
- 3/4 cup melted butter

Cream-Cheese Icing

- 8 oz. room temperature cream cheese
- 1 cup powdered sugar
- 1/4 cup room temperature butter
- 1/2 tsp vanilla extract

1. Combine milk and butter together; microwave for 30-45 seconds. Proof yeast in lukewarm water.
2. Pour into stand mixer with paddle attachment. Add sugar, eggs, salt. Add 1 cup of flour. Mix.
3. Add additional cups of flour one cup at a time.
4. Switch to the dough hook, knead until dough starts to pull away from sides of bowl. Dough consistency will be very sticky.
5. Add dough to lightly oiled bowl; let refrigerate overnight for a slow rise.
   
6. Remove dough in the morning, let warm up slightly, knead, then flatten to form a large rectangular jelly roll shape.
7. Mix filling ingredients, add to dough center.
8. Roll up the dough, use sharp serrated knife to cut out rounds.
9. Let all rounds sit in baking pan for about 45 minutes, until the volume has increased.
10. Bake at 375 degrees F for about 20 minutes, until golden brown.
11. Make cream cheese icing- slather on top.

Best when eaten fresh.