Dough:
1 package yeast
1/2 cup warm water
1/2 cup scalded milk
1/3 cup butter, softened
5 tablespoons sugar
1 teaspoon salt
1 egg
3 1/2 cups flour
Filling:
1/2 cup melted butter, divided
1 1/3 cups brown sugar, divided
2 tablespoons cinnamon
1 large apple, peeled, cored, and diced
1/2 cup chopped pecans
Maple Glaze:
3 cups powdered sugar
3 tablespoons melted butter
3 tablespoons milk
2 tablespoons maple extract
In small bowl, dissolve yeast in warm water and set aside. In large bowl, mix together scalded milk, butter, sugar, salt and egg. Add yeast mixture and one cup flour. Mix together until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-8 minutes. Place in greased bowl. Cover and let rise until doubled, about 1 1/2 hours.
When doubled, punch down dough. Roll out on floured surface into a 15x9" rectangle. Spread 1/3 cup melted butter over dough. Sprinkle buttered dough with 1 cup brown sugar and cinnamon. Sprinkle with apples and pecans. Roll up dough, beginning with long side, and pinch edge together to seal. Cut into 12-15 slices.
Coat the bottom of 9x12 baking pan with remaining melted butter and brown sugar. Place cinnamon rolls close together in pan and rise until double, about 30-40 minutes. Bake in preheated 350 degree oven for 30 minutes or until golden brown.
In small bowl, mix together powdered sugar, melted butter, milk, and maple extract. Spread over warm rolls. Makes 12-15 rolls.
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