Ingredients
4 to 4-1/2 cups all-purpose flour1 package (1/4 ounce) active dry yeast1 teaspoon salt1-1/2 cups 2% milk1 tablespoon canola oil1 tablespoon honey1 large egg, room temperatureFILLING:1/4 cup butter, softened2/3 cup strawberry preserves1 tablespoon sugar1/2 teaspoon ground cinnamonGLAZE:3 ounces cream cheese, softened1-3/4 cups confectioners’ sugar1/4 teaspoon almond extract1 to 2 tablespoons 2% milk1/2 cup chopped pecans
Preparation
In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 15x10-in. rectangle. Spread butter to within 1/2 in. of edges; spread with strawberry preserves. Combine sugar and cinnamon; sprinkle over preserves.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into 12 slices. Place cut side down in 2 greased 15x10x1-in. baking pans. Cover and let rise until almost doubled, about 30 minutes.
Bake at 350° until golden brown, 25-30 minutes. Cool for 20 minutes. For glaze, in a small bowl, beat the cream cheese, confectioners’ sugar and extract until smooth. Add enough milk to reach desired consistency; drizzle over rolls. Sprinkle with pecans.
