Step 1

Dissolve the yeast in 1 cup of WARM water. Allow to sit for about 5 minutes. Stir to make sure all of the yeast is dissolved.

Step 2

In a large bowl, add the yeast mixture to the powdered milk, sugar, oil, and egg.

Step 3

Slowly add in 1 1/2 cups flour and work in until smooth. Gradually add 2 - 2 1/2 cups more flour until you get the dough to a good working consistency so that it is easy to handle. Cover and let rest for 5 minutes.

Step 4

Knead the dough onto a floured surface until smooth.

Step 5

Put the dough in a large bowl with lightly oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size.

Step 6

In a small bowl, mix together the cinnamon and the sugar.

Step 7

On a floured surface, knead the dough until smooth and then roll it out into a large rectangle.

Step 8

Generously spread the room-temperature butter over the top of the rectangle of dough. Sprinkle with the cinnamon sugar mixture. Sprinkle the chopped pecans pieces over the sugar-cinnamon mixture (optional).

Step 9

Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1-inch intervals with kitchen twine.

Step 10

Place on a greased cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size. Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool.

Step 11

TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioners' sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

Step 12

While still warm, drizzle cinnamon rolls with the glaze.