Cinnamon Rolls

 4 3/4 to 5 1/4 cups all purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup white sugar
1/2 tsp salt
3 eggs
3/4 cup packed brown sugar
1/4 cup flour
1 tbsp cinnamon
1/3 cup butter
1/2 cup chopped pecans
1 tbsp half anf half

In a large mixing bowl combine 2 1/4 cup flour and yeast.
In a saucepan heat milk, butter, salt, and sugar just until butter starts to melt.
Add to flour mixture with eggs. Beat at 30 seconds on low speed. Beat on high for 3 minutes.
Mix in as much flour as you can with a spoon.
Turn onto a floured surface and knead for 3-5 minutes until dough is not sticky and elastic.
Place in a well greased bowl turning once to coat in oil.
cover and let rise about an hour
punch down divide into 2 and let rest 10 minutes.
Roll into rectangles.
grease 2 round baking pans
for filling- cube butter . stir together brown sugar, flour , and cinnamon. sut in butter until mixture resembles coarse crumbs
Spread filling evenly over rectangles and sprinkle with pecans
roll lengthwise
Slice each roll into 12 pieces and place in pans.
cover loosley with plastic wrap and place in fridge no more than 24 hours
If cooking right away let rise for 30 mins
Remove from fridge and let sit at room temp for 30 mins.
brush dough with half anf half
Bake in a 375 oven for 20-25 mins
cover with foil for the last 10 mins if needed so they dont get too brown
remove from oven and brush again with half anf half
cool for 1 minute and invert rolls onto a wire rack
cool slightly and transfer rolls to a serving dish
drizzle with vanilla glaze

vanilla glaze-
In a small bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp light colored corn syrup, and 1/2 tsp vanilla. Add enough half anf half to reach drizzling consistency

***NOTE*** use real butter for baking