1smallvanilla beanslit open and seeds scraped, pod discarded
1Tablespoonmilkor more as needed
Instructions
Melt the butter and milk together in the microwave in a small glass bowl. Add it to the bowl of a stand mixer and add the sugar, cinnamon, egg, yeast, and salt. Using the beater attachment, beat well for three minutes. Then add half of the flour and mix it on medium speed until the flour is just absorbed. Add the rest of the flour by the half cup and mix well.
Switch the beating attachment out for the dough hook and knead the dough with the mixer for about four minutes, or until it is smooth and pulls away from the sides of the bowl. Alternatively, you can knead the dough by hand.
Place the dough in large bowl that has been lightly oiled and cover it with plastic wrap and a kitchen towel. Leave it in a warm, dry area to rise for about two hours.
Meanwhile, make the filling by melting the butter in a small bowl and stirring in the cinnamon, sugar, and pecans.
Once the dough has doubled in volume, usually about 2 hours, roll it into a rectangle about 14×12-inches. Spread the pecan mixture over it, leaving a 1/2-inch border all the way around. Roll up the dough lengthwise, pressing the seam in at the bottom to seal the dough. Cut the log into 1/2-inch wide slices. Nestle the rolls into a large 13 x 9 baking dish and cover them with a kitchen towel again. Allow them to rise for at least one hour at room temperature. Then, cover the dish with plastic wrap and keep it in the fridge overnight.
The next morning, preheat the oven to 375F and bake the rolls for about twenty minutes, or until they are golden brown on top.
To make the glaze, mix together the sugar, vanilla extract, vanilla beans and milk until the consistency is just spreadable. Spread the glaze over the warm rolls and serve.