Poppy Seed Sweet Rolls

Ingredients

• 2 tablespoons yeast dry
• 0.5 teaspoon baking soda 
• 1 cup brown sugar packed
• 0.3 cup butter softened
• 1.5 cups buttermilk (110° to 115°)
• 0.5 cup canola oil 
• 2 cups powdered sugar 
• 8 ounces cream cheese softened
• 2 tablespoons flour all-purpose
• 4 teaspoons milk 
• 1 cup pecans chopped
• 2 tablespoons poppy seeds 
• 1 teaspoon salt 
• 3 tablespoons sugar divided
• 1 teaspoon vanilla extract 
• 0.3 cup water (110° to 115°)

Equipment

• bowl
• baking sheet
• oven

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add 1 tablespoon sugar; let stand for 5 minutes.
3. Add the buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
4. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
6. Punch dough down. Turn onto a floured surface; divide in half.
7. Roll each portion into a 15-in. x 9-in. rectangle.
8. For filling, in a small bowl, beat cream cheese and butter until fluffy. Beat in the brown sugar, flour and vanilla until smooth. Stir in nuts and poppy seeds.
9. Spread over rectangles.
10. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
11. Cut into 1-in. pieces.
12. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes.
13. Bake at 375° for 12-15 minutes until golden brown.
14. Remove from pans to wire racks to cool.
15. Combine icing ingredients; drizzle over rolls.