Strawberry-Pecan Yeast Rolls

• 4 to 4-1/2 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1-1/2 cups 2% milk
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1 large egg, room temperature
• 1/4 cup butter, softened
• 2/3 cup strawberry preserves
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 3 ounces cream cheese, softened
• 1-3/4 cups confectioners' sugar
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons 2% milk
• 1/2 cup chopped pecans

1. In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. 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.
3. 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.
4. 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.
5. Bake at 350u0b0 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 achieve desired consistency; drizzle over rolls. Sprinkle with pecans.

flour, active dry yeast, salt, milk, canola oil, honey, egg, butter, strawberry preserves, sugar, ground cinnamon, cream cheese, sugar, almond extract, milk, pecans

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