OKLAHOMA’S BEST CINNAMON ROLLS
For the dough
2 packages Shawnee Mills Pizza Mix
¼ cup sugar
1 cup hot water
Pan (9-by-9-inch) 2 tablespoons Hiland Salted Butter
2 tablespoons sugar Pan (9-by-9-inch)
For the filling
1 stick Hiland Salted Butter, softened
½ cup sugar 2½ teaspoons cinnamon ½ cup Miller Pecans, finely chopped
For the glaze
2 tablespoons Hiland Salted Butter, melted
1 cup powdered sugar 3 to 4 tablespoons water
Make the dough: In large mixing bowl combine the pizza mix, sugar and hot water. Stir, then knead until smooth.
Make a dough ball. Add a few drops of oil to the mixing bowl, and coat the ball by rolling it in the pan. Cover with a damp cotton cloth. Allow to rise in a warm location until double in size (about one hour).
Grease pan with butter, and sprinkle with the sugar. Set aside.
Make the filling: In a small mixing bowl mash butter, and sugar together forming a lumpy paste. Add the cinnamon and pecans (milled in food processor until fine), mixing to make a thick spread. Set aside.
Place the dough mixture onto a lightly floured large cutting board. Roll out into a 15- by 9-inch rectangle. Cover the surface of all but the top two inches with the filling using a small spatula. Starting from the bottom, roll up the dough and pinch the top edge to seal. Cut the roll in half, then half again, then into thirds. This will give you 12 even slices. Place in the pan, and allow to set in a warm location for an additional 40 minutes, or until doubled in size.
Preheat oven to 350 F. Bake for 30 minutes or until golden brown.
Make the glaze: Mix the butter, powdered sugar and vanilla, adding the warm water one tablespoon at a time until you get the desired consistency. Top rolls with glaze while still warm.