Cinnamon-Pecan Rolls

Ingredients

• 1 (16-oz.) pkg. hot roll mix
• ½ cup butter, softened
• 1 cup firmly packed light brown sugar
• 2 tsp. ground cinnamon
• 1 cup chopped toasted pecans
• 1 cup powdered sugar
• 2 Tbsp. milk
• 1 tsp. vanilla extract

Instructions

1. 1Make the hot roll dough following the instructions on the package and let it rest for 5 minutes. Roll the dough out into a 15-by-10-inch rectangle, then spread the softened butter evenly over the surface.
2. 2Mix the brown sugar and ground cinnamon in a small bowl, then scatter it evenly across the buttered dough. Distribute the chopped toasted pecans over the sugar layer. Starting from one of the longer sides, roll the dough into a tight log and slice it into 12 equal pieces.
3. 3Arrange the sliced rolls with the cut sides facing down in a lightly greased 12-inch cast-iron skillet or a 13-by-9-inch baking pan.
4. 4Drape a piece of plastic wrap and a clean kitchen towel loosely over the pan. Set the pan in a warm, draft-free spot around 85°F and let the rolls rise for about 30 minutes until they double in size.
5. 5Heat your oven to 350°F. Remove the covers from the pan and bake the rolls for 20 to 25 minutes, or until the centers are fully cooked and the tops turn golden brown.
6. 6Transfer the pan to a wire rack and let the rolls cool for 10 minutes. Whisk the powdered sugar, milk, and vanilla extract together in a bowl, then drizzle the sweet glaze generously over the warm rolls.

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