Pecan Almond Cinnamon Rolls

Dough

Step 1: Dissolve yeast in warm water in a large bowl. Cover with plastic wrap and let rest for about 10 minutes until bubbles form in the surface.

Step 2: Mix in eggs, dry milk, sugar and salt. Add 4 cups flour (DO NOT stir). Pour melted butter on top. Stir with wooden spoon until blended. Stir in enough of the remaining flour until dough holds together and forms a ball. Cover with plastic wrap and refrigerate overnight overnight or up to 3 days. Dough will rise and double during the refrigeration time.

Filling

Step 3: Mix brown sugar, cinnamon and almond paste until crumbly; set aside.

Proceed with Recipe

Step 4: Butter two 9-inch round or square cake pans; set aside.

Step 5: Divide dough in half on lightly floured surface. Roll one half into 16-inch square. Spread with half the softened butter and half the filling mixture. Sprinkle with half the almonds and pecans. Roll tightly, jelly-roll fashion. Repeat with remaining dough. Cut each roll into 16 pieces. Arrange in pans. Cover and let rise in warm, draft-free place until doubled in bulk. About 1 hour.

Step 6: Preheat oven to 350-degrees F. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Meanwhile, prepare icing by adding the confectioners sugar in a bowl, and mix in the water and vanilla with a spoon or spatula until smooth. Drizzle tops with icing. Makes about 32.