Cinnamon-Pecan Rolls

This light, yeast-infused bun dough, simple enough for a novice baker, rises in just 30 minutes.
Preheat the oven to 350 degrees. Bake the pecans in a single layer in a shallow pan for 5-7 minutes or until they are browned and fragrant, stirring in the middle.Prepare the dough for hot rolls as indicated on the back of the package; let the dough stand for 5 minutes. Roll out the dough into a 15-inch x 10-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; drizzle with butter. Sprinkle the pecans with the brown sugar mixture. Roll tightly, starting at one long end; cut into 12 slices. Place the buns, cut side down, on a lightly oiled 12-inch cast-iron skillet or 13-inch x 9-inch baking sheet. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85 °), draughty, for 30 minutes or until the mass is doubled.Preheat the oven to 375 degrees. Open the rolls and bake for 20-25 minutes or until the center of the roll is golden brown and cooked through. Let cool in the pan on a wire rack for 10 minutes. Combine the powdered sugar, milk, and vanilla; sprinkle over the muffins.Note: We tested using the Pillsbury Specialty Mix hot Roll mix.