Rolls
Ingredients
1 warm cup milk
1/4 cup warm water (115F)
1 tsp pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 tsp salt
1/2 cup granulated sugar
5 cups bread flour
1 tbsp vital wheat gluten
1 tbsp instant active dry yeast

Directions

1. Place all ingredients in bread machine according to manufacturer's directions (proof the yeast if using non-instant). Run on dough cycle. If you use instant/breach-machine yeast, you can skip the machine's rise cycle and take it out after it's done kneading (30 minutes in my machine).
2. Butter a 9x13-inch pan. Preheat oven to 350F.
3. Roll dough out to a 15x24-inch rectangle.

Cinnamon Filling
Ingredients
1/2 cup butter, softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
1 to 1-1/2 cup chopped pecans

Directions

1. Sift brown sugar and cinnamon together. Stir in pecans.
2. Brush butter on dough.
3. Evenly spread cinnamon sugar mixture over the butter.
4. Starting with the long end, roll the dough up. Pinch the seam. Don't roll it too tightly, or the centers will pop out when they rise and bake.
5. Place in prepared pan, close but not touching.
6. Let rise for 45-60 minutes until doubled. Rolls will now be touching.
7. Bake for approximately 20 minutes, until they are golden brown on top.

Butter Frosting
Ingredients
4 ounces cream cheese, room temperature
1/2 cup butter, room temperature
2 cup powdered sugar
1 teaspoon pure vanilla extract

Directions

1. Spread frosting on warm rolls.