Cinnamon Rolls

4 to 4 1/2 cups all-purpose flour
2 1/4 tsps. instant dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp. salt
2 egg yolks
1/4 cup butter, softened
1/3 cup sugar
4 tsps. ground cinnamon
1/2 cup chopped nuts (pecans or walnuts work best)
cream cheese frosting:
3 oz. cream cheese
3 tbsps. unsalted butter
1/2 tsp. vanilla extract
1 tbsp. milk
1 1/2 cups powdered sugar, sifted
Grease a 13 x 9 x 2 inch baking pan.
In a large bowl, combine 2 cups of the flour and the yeast.
In a saucepan, combine the milk, water, 1/2 cup sugar, oil, and salt.
Heat and stir over medium heat until warm (120 to 130 degrees F). Add
to the flour mixture.
Add in the egg yolks.
Beat together with an electric mixer on low to medium speed for about
30 seconds, scraping sides of bowl constantly. Then, beat on high
speed for 3 minutes. Using a wooden spoon, stir in as much of the
remaining flour as you can.
Turn dough out onto a floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and
elastic. Cover and let rest for 10 minutes.
Meanwhile, combine the softened butter, sugar, and cinnamon until you
make a paste.
Roll dough into a 14 x 12 inch rectangle. Spread with the butter
mixture. Sprinkle the nuts over the butter mixture.
Roll up dough, starting from a long side. Seal seam. Slice into 12
pieces. Place pieces in prepared pan. Cover and let rise in a warm
place for about 20 minutes or until nearly double in size.
Preheat oven to 375 degrees F.
Bake rolls for about 20 minutes or until golden.
Prepare the frosting.
Combine the cream cheese, butter, and vanilla and beat until light and
fluffy. Beat in the milk. Gradually add the powdered sugar and beat
until mixture reaches spreading consistency.
Remove rolls from pan when slightly cooled.
Spread warm rolls with the frosting.
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