Who can resists the smell of toasted pecans on a warm and gooey cinnamon roll.
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Preheat oven to 375˚F.
Soften yeast in warm water and let stand for 5 to 10 minutes.
In a small heavy bottom saucepan, bring milk to just below boiling. Remove from heat.
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.
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.
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.
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.