Texas-Sized Cinnamon Rolls

Step 1

Combine the yeast 1 teaspoon of the sugar and the water in the bowl of a stand mixer or Bosch and set aside for about 5 minutes.

Step 2

Combine the sugar, milk, butter, and vanilla.

Step 3

Beat the eggs and add to the milk mixture.

Step 4

Mix the salt and gluten with four cups of the flour.

Step 5

Add the milk mixture to the yeast and mix on low for just a few seconds.

Step 6

With the paddle attachment in place begin to add the flour and gluten mixture, beating on medium speed.

Step 7

Add as much of the remaining flour as you need to make a soft dough.

Step 8

Knead for about 7 minutes on medium speed.

Step 9

Turn the dough out and knead briefly. It should feel like your earlobe if you pinch it.

Step 10

Form the dough into a ball.

Step 11

Grease a bowl, add the ball of dough, and grease the top.

Step 12

Cover and put in a warm place for about an hour, or until doubled (or more) in size.

Step 13

Gently deflate dough and roll into a 12-inch by 24-inch rectangle.

Step 14

Mix the brown sugar, cinnamon, and salt.

Step 15

Spread dough with the softened butter

Step 16

Sprinkle with a thick layer of cinnamon and sugar mixture.

Step 17

Add the pecans and gently press them down. Do not mash them into the dough!

Step 18

Roll the dough up like a jelly roll.

Step 19

Cut into 12 cinnamon rolls.

Step 20

Place on 2 well greased or silpat covered baking sheets. (wax paper sticks)

Step 21

Let rise for about 40 minutes until doubled in size.

Step 22

Bake at 350F for 15 minutes, or until done.

Step 23

Remove from oven and let cool for about 10 minutes at least.

Step 24

Add the cream cheese, butter, lemon juice and vanilla to the bowl of your mixer.

Step 25

Beat on high until the mixture looks well blended.

Step 26

Turn mixer to low and slowly add the powdered sugar until the icing is soft and spreadable.

Step 27

Add a thick layer to the cinnamon rolls.

Step 28

Serve warm.