Pecan Praline Cinnamon Rolls

Remove 3 clear pouches found inside your large bag, set aside 

Empty contents found directly inside your pouch into a large bowl 

Add egg, butter and milk to your dry ingredients and beat using an electric mixer or dough hook attachment until a soft dough forms 

Turn dough out onto a parchment lined surface and knead your dough for 4 minutes, stretching it away from you and then folding it back in towards you 

Place dough into a large lightly greased bowl and cover bowl with a warm damp towel 

Set bowl in a draft free location, let rise for 2 hours or until doubled in size 

Punch dough dough lightly once risen and remove dough from bowl onto a parchment lined surface.  Roll dough with rolling pin to a large rectangle, about 24 x 12” and about 1/4” thick.  

Spread your butter evenly onto your dough.  Open contents of medium unlabeled bag (removed in step 1; cinnamon mixture) and sprinkle it evenly over your dough. Leave a ¼” border around edges without filling so that your filling doesn’t leak when baking 

Roll dough up tightly into a long log and lightly pinch ends together 

Cut cinnamon roll into 12 pieces 

Arrange cinnamon rolls into a 9x13” lightly buttered baking dish or parchment lined 

Cover baking dish with a warm damp towel and let rise again for about an hour or until doubled in size 

Preheat oven 350F, bake for 18 to 20 minutes. Remove from oven and cool completely before frosting 

In a medium sized bowl beat cream cheese on medium speed with electric mixer until light and fluffy. Add contents of large unlabeled bag (white mix) into your cream cheese and beat again until smooth and fluffy. Spread frosting onto your cinnamon rolls. Empty contents of your small bag and sprinkle candied pecans on top.