Cinnamon Rolls

In a large bowl, combine granulated sugar, dry yeast, milk and egg; stir well. Add in bread flour and salt; knead for 5 minutes or until well incorporated. Transfer dough onto a lightly floured surface and continue kneading until the dough comes together. Add in butter 1 tablespoon at a time and knead for another 5–10 minutes until dough is smooth on the surface.

Using both hands, shape dough into a tight ball by pulling down the sides. Place the dough in the lightly-floured pot. Cover and proof over [WARM 90°F] for 60 minutes or until almost double in size.

Remove the dough from the pot and gently punch down to release air. Roll out the dough into a 13” x 9” rectangle. Smear the mixture of butter, brown sugar and cinnamon evenly and sprinkle pecans throughout the dough. Roll up into a 13” log starting at the long edge and cut crosswise into 8 equal sizes.

Lay parchment paper and arrange the rolls in the pot, cover and proof over [WARM 90°F] for another 30 minutes or until almost double in size.

Preheat oven to 350°F. Bake uncovered for 30 minutes or until golden brown. Meanwhile, mix ingredients for Glaze and set aside.

Remove the rolls from the pot and let cool on a wire rack. Once cooled, spread the Glaze over the rolls and serve.