Cinnamon Rolls w/Sweet Salty Spicy Nuts

I made these my dutch oven class and they turned out amazing!

Cinnamon Rolls w/Sweet Salty Spicy Nuts

2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast
(2 tablespoons =2 packages)
1/4 - cup sugar
2 - tsp salt
1/3 - cup butter
1 - egg
5 to 5 1/2 - cups all purpose flour

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter. Add cinnamon and nut filling. Roll back up like a jelly roll. Use a sharp knife of twine to cut the long roll in to 1 inch pieces. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.
For Dutch
Oven Melt the two sticks of butter in the bottom of two Dutch ovens. Sprinkle with 1/4 cup brown sugar (1/8 cup in each Dutch oven). Cover and let rise until doubled in size, about 1/2 hour.
Bake in Dutch ovens at 375 (for 12” Oven 17 on top and 11 on bottom) for about 20 minutes or until golden brown.

Cinnamon Filling:

3/4 cup packed dark brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon unsalted butter, melted
1 Tablespoon all-purpose flour

Nuts optional:
Sweet Salty Spicy Nuts

(this make a large batch you will have left overs)

1 Pt Pecan, Halves
8 Tablespoons Powdered Sugar
Kosher Salt to taste
Cayenne Pepper to taste

Blanch Pecans in boiling water until they look soft and puffy, about 5-7 Minutes; Drain.
While Pecans are Hot, Toss them with sugar in a large bowl until well-coated.
Fry pecans in batches in Deep Fryer until they are slightly Darkened and Smell toasty.

• Be Careful, the oil will bubble up a lot because of the water and sugar on the Pecans

Turn Pecans out onto a sheet pan lined with parchment and sprinkle generously with salt and cayenne while they are still very hot. Stir them around with a metal spatula to coat them evenly with seasoning.
Let pecans cool completely before storing them in a airtight container—if it is very humid they will get stick and soft if left out.

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.