Cinnamon Nut Rolls

12 Servings

2 pk yeast
1 1/2 c milk, Warm
3/4 c sugar
1/2 c butter
1 1/2 t salt
3 ea eggs
6 c flour
**filling**
1 c brown sugar, packed
4 T cinnamon
1/2 c butter, softened
**icing**
1 butter
1 1/2 c powdered sugar
1/4 c cream cheese
1 T hazelnut creamer

For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together the sugar, butter, salt, and eggs.
Add flour and mix well. Knead the dough into a large ball. Let rise in a warm place about one hour, or until doubled in size. Roll the dough out on a lightly floured surface, about 16" x 21". It should be about 1/4" thick. Preheat oven to 400.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough and sprinkle with cinnamon and sugar. Sprinkle with chopped pecans if desired. Working carefully from the top (21" side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4" slices and place six at a time evenly spaced in a lightly buttered pan. Let the rolls rise until doubled, about 30 minutes. Bake for 10 to 15 minutes or until light brown on top. While the rolls bake, combine the icing ingredients. Beat well until fluffy. When the rolls come out of the oven, coat generously with icing. Sprinkle with pecans if desired.

Wisconsin State Fair