Maple Pecan Cinnamon Rolls

• In a large glass measuring cup, add warm water (110 F), two yeast packets, and 2 teaspoons of sugar. Set aside for 5 minutes. It should get foamy and smell like bread or beer. This lets you know if is alive and working.
• In a large bowl, using a stand mixer fitted with the paddle attachment, or using a hand mixer, beat 1/2 cup of sugar and 1/2 cup of butter together. Beat in eggs and salt. Next, beat in the yeast mixture and 1 cup of flour.
• Beat in remaining flour, 1 cup at a time, alternating with 1/4 cup of milk (1 cup total). The dough should be starting to come together. Add in the remaining 1/2 cup of flour if you haven't already. The dough should just clean the sides of the bowl once it's fully combined. At this point, you'll have to knead the dough.
• On a lightly floured work surface, knead the dough for 5 minutes. You can also leave it in the bowl and use the dough hook attachment on your stand mixer. I like using my hands. I spread the dough out in a rough rectangle, fold it over, then spread it out again, fold it over, and continue this process for 5 minutes.
• Once you're done kneading the dough, form it into a dough ball and set it back in the bowl. Set it aside for about 10-15 minutes while you make the filling.
• Crush the 1/2 cup pecans and set aside. Mix together the 3/4 cup brown sugar, 1 tablespoon cinnamon, and 1/2 teaspoon cloves. Measure out the 1/4 cup butter. Be sure it's room temperature because we are spreading it over the rolled out dough.
• After 10-15 minutes, roll out the dough onto a floured work surface with a floured rolling pin. You'll roll the dough out to a roughly 10"x15" rectangle.
• Spread the butter evenly over the dough, leaving a .5-1 inch border. Sprinkle the cinnamon mixture evenly over the butter. Sprinkle the crushed pecans evenly over the cinnamon mixture. Drizzle the maple syrup over everything. Roll the dough up tightly from the long side.
• Using a sharp knife, very carefully slice the ends off of the rolled up dough, just about an inch or so. Then slice the log into twelve equal pieces (or as equal as you can get them). Spray a 9x13 baking dish with cooking spray. Arrange the rolls in the dish and place in a warm spot to rise. I like to preheat the oven to 160 F then turn off the oven and set the dough to rise in the warmed oven. It will take roughly an hour for the rolls to rise.
• Preheat the oven to 350 F. Be sure you remove the rolls from the oven first. Once the oven has preheated, bake the rolls for 30 minutes. They will be golden brown on the top. You may see the rolls rise up as they are cooking. I just take a flat wooden spoon and smoosh them down gently.
• While the rolls are baking, make the icing. Add 1/2 cup of powdered sugar to a large measuring glass. Add 3 tablespoons of milk and 3 tablespoons of maple syrup. Mix until it is all combined. It will seem soupy until you add the rest of the powdered sugar. You can sift the powdered sugar to make it a bit less bumpy if you want. Add the rest of the powdered sugar 1/2 a cup at a time and mix until fully incorporated.
• Once the rolls are done, remove them from the oven and let them rest for 10 minutes. Pour the icing evenly over the rolls while they are hot. You want to do this while they are hot so the icing gets in all of the nooks and crannies. It makes the rolls that much more delicious!
• Serve warm and enjoy!