Ecco Cinnamon Rolls

Adapted From Amy Jo

3 T. active dry YEAST

1 cup warm water

3/4 cup warm milk

1/2 cup Buttermilk

3 T. butter, softened

1 1/4 tsp. salt

5 1/2 - 6 cups all-purpose flour

Filling:

1/4 cup butter, melted

1 cup packed brown Sugar

4 tsp. ecco powder (optional)

2 tsp. ground cinnamon

Icing:

2 T. butter, softened

1-2 T. milk

2 tsp. ecco powder (optional)

1 1/2 cups confectioners sugar

1/2 tsp. vanilla extract

In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn on to a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough; turn onto a floured surface. Roll into a rectangle; brush with butter.

Combine the brown sugar, ecco and cinnamon; sprinkle over the dough to within 1/2 in of edges. Roll up jelly-roll style starting with a long side; pinch seam to seal. Cut into 12 slices (i do 1 inch thick & have more than 12. Place rolls, cut side down in a greased baking pan (big one) Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown (i try not to over-bake - gooey is best!). Place pan on a wire rack.

In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm!