Cinnamon-Date-Pecan Rolls with Maple Glaze

Ingredients

• 0.7 cup brown sugar packed
• 2 tablespoons butter melted
• 3 tablespoons butter melted
• 0.8 cup dates pitted chopped
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 1 tablespoon skim milk fat-free
• 14.5 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon granulated sugar 
• 1 teaspoon ground cinnamon 
• 2 tablespoons maple syrup 
• 1 teaspoon orange zest grated
• 0.3 cup pecans toasted chopped
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 0.8 cup water (100° to 110°)

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes.
2. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl.
3. Add yeast mixture; beat with a mixer at medium speed until blended.
4. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.
6. To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl.
7. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter.
8. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border.
9. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
10. Cut roll into 18 (1/2-inch) slices.
11. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, about 1 hour or until rolls have doubled in size.
12. Preheat oven to 37
13. Uncover dough.
14. Bake at 375 for 20 minutes or until rolls are golden brown.
15. To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth.
16. Drizzle glaze over warm rolls.
17. Serve immediately.