Ooey gooey cinnamon rolls. 'Nuff said.

Not just your everyday cinnamon rolls.

Cinnamon pecan rolls, made with Amish Friendship Starter.

Yep, that's right. Another use for that bag full of regenerating, magic goopy stuff.

I might or might not have eaten two or three of these fresh out of the oven.

Make these dense, flaky morsels for a crowd, or you could end up with a very full stomach.

♥

Amish Friendship Cinnamon Rolls - makes 20 rolls (adapted from bcmom's kitchen)
In a large glass bowl, combine:
1 cup Amish Friendship Bread Starter (after feeding on day 10 of the cycle)
1 cup milk
2 cups all-purpose flour

Cover and let sit at room temperature for 10-12 hours or overnight. The mixture will be bubbly and will have risen up in the bowl. Stir down the sides to deflate slightly.

Then combine:
3 teaspoons granulated sugar
1 large egg
1/2 cup melted butter, cooled slightly
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Add all at once to the larger bowl. Mix well, then add as much of 3 cups of all-purpose flour you can mix in with a spoon. Turn out onto a well-floured counter and knead in enough additional flour until the dough is no longer sticky (the amount of flour can vary significantly depending on the temperature, humidity, and weather). Cover with a tea towel and let rest for 30 minutes. The dough will rise during this time.

In a small bowl, combine:
1/2 cup granulated sugar (or brown sugar if you prefer)
2 teaspoons cinnamon
Optional: 1/2 cup finely chopped pecans

Divide the dough into two halves and roll each out in a rectangle about 12x8 inches in dimension. Brush dough with softened or melted butter and sprinkle each rectangle with half of the cinnamon sugar mixture and nuts. Beginning at the widest side, roll dough up and seal seams with melted butter and finger pinching. Cut each roll into 10 slices. Arrange slices in a greased 13x9 inch pan. Cover and let rise in a warm place until rolls have doubled (about 30 minutes to an hour). Bake at 350 degrees for 35 minutes or until rolls are golden brown.

For icing:
Combine 2 tablespoons of milk and 1/2 teaspoon of vanilla with enough powdered sugar (I added a bit of brown sugar to mine) to reach a drizzling consistency. Spoon over cinnamon rolls and serve warm and gooey.