Cinnamon Pecan Rolls - 8 Rolls

nonstick cooking spray Pecan Filling: ¾ cup packed light brown sugar 1½ teaspoons ground cinnamon ¼ teaspoon sea salt ½ cup toasted, chopped pecans Rolls: ¾ cup reduced-fat milk, room temperature ¼ cup unsalted butter, melted and cooled to room temperature, plus 1 tablespoon for brushing 1 large egg, room temperature, lightly beaten ½ teaspoon pure vanilla extract 2¾ cups unbleached, all-purpose flour, plus more for dusting kneeding surface ¼ cup granulated sugar 1½ teaspoons baking powder ½ teaspoon sea salt Glaze: 1 cup confectioners’ sugar, sifted 2 tablespoons whole milk ¼ teaspoon pure vanilla extract

Nutritional information per serving: Calories 415 (27% from fat) • carb. 71g • pro. 6g • fat 13g • sat. fat 5g • chol. 46mg • sod. 304mg • calc. 72mg • fiber 2g

Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with nonstick cooking spray; reserve. Prepare the pecan filling: Put the first 4 ingredients in a small bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 until combined. Reserve. In a separate small bowl, combine the milk, ¼ cup butter, egg and vanilla. It is important that all of the liquid ingredients be at room temperature. Mix on speeds 2 to 3 until just combined; reserve. Add the flour, sugar, baking powder and salt to a mixing bowl. Mix on speed 2 until combined, about 10 seconds. With mixer running, slowly add the liquid ingredients. Gradually increase to speed 4 and mix until well combined, about 30 seconds. Mix for an additional 15 seconds. Transfer dough to a heavily floured surface and knead a few times. Roll dough into a 12x9-inch rectangle. Sprinkle the reserved pecan filling on dough, leaving a ½-inch border. Carefully roll dough, starting from the bottom and working away from you, into a tight log (brush off excess flour). Cut into 8 equal pieces and put in the prepared baking pan; brush tops with the reserved melted butter. Bake in the preheated oven for about 25 to 30 minutes, or until firm and golden in color. While cinnamon rolls are baking, prepare the glaze. Put confectioners’ sugar, milk and vanilla in a small bowl. Using the hand mixer fitted with the chef’s whisk, whisk on speed 3 until well mixed with no lumps. Reserve until ready to use. You may have to whisk again right before using to smooth out the icing. Let the cinnamon pecan rolls cool in the pan for about 5 minutes, and then transfer to a cooling rack. Spoon the reserved icing over warm rolls.