Butterscotch-Pecan Cinnamon Rolls

• 1 cup warm 2% milk (70u0b0 to 80u0b0)
• 1/4 cup warm water (70u0b0 to 80u0b0)
• 1 large egg
• 1/4 cup butter, softened
• 1/4 cup instant butterscotch pudding mix
• 1 tablespoon sugar
• 1 teaspoon salt
• 4-1/4 cups bread flour
• 1 tablespoon active dry yeast
• 1/4 cup finely chopped pecans
• 1/4 cup milk chocolate chips
• 1/4 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup finely chopped pecans
• 1/4 cup milk chocolate chips
• 2 teaspoons ground cinnamon
• 3/4 cup confectioners' sugar
• 2 tablespoons butter, softened
• 1-1/2 teaspoons 2% milk
• 1/4 teaspoon vanilla extract

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add pecans and chips. When cycle is completed, turn dough onto a well-floured surface.
2. Roll into an 18x12-in. rectangle; spread with butter. Combine the brown sugar, pecans, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
3. Place cut side down in a greased
4. . Cover and let rise until doubled, about 30 minutes. Bake at 350u0b0 for 25-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate.
5. In a small bowl, combine the icing ingredients. Drizzle over warm rolls.

milk, warm water, egg, butter, pudding mix, sugar, salt, bread flour, active dry yeast, pecans, milk chocolate chips, butter, brown sugar, pecans, milk chocolate chips, ground cinnamon, sugar, butter, milk, vanilla

Taken from www.tasteofhome.com/recipes/butterscotch-pecan-cinnamon-rolls/ (may not work)