Ingredients

Instructions

  1. In medium saucepan, combine 1 3/4 cups milk, salt, oil and honey.
  2. Heat over medium heat until warm (118°F. to 120°F.).
  3. Place in large bowl.
  4. Stir in yeast and 2 cups of the flour.
  5. Cover; let stand 10 minutes.
  6. Stir in egg and 2 cups of the flour, adding additional 1/2 cup flour if dough is very sticky.
  7. Turn out onto floured surface; knead 6 to 8 minutes or until smooth.
  8. Cover; let stand 30 to 40 minutes or until risen by half.
  9. Spray 15x11-inch pan with non-stick cooking spray.
  10. Punch dough down to deflate; turn out onto floured surface.
  11. Divide dough in half.
  12. Cover each half; let stand 10 minutes.
  13. Heat oven to 400°F.
  14. Roll out half of the dough into 15x10-inch rectangle.
  15. Spread 4 tablespoons of the butter over dough, leaving 1-inch border.
  16. Spread with 1/3 cup of the strawberry preserves.
  17. In small bowl, stir together 1 tablespoon sugar and cinnamon; sprinkle half of the cinnamon-sugar mixture over preserves.
  18. Starting at long edge, roll dough; pinch edges to seal.
  19. Gently cut into 12 pieces; place, cut side down in pan.
  20. Repeat with remaining dough.
  21. Cover; let stand 30 minutes.
  22. Bake 25 to 30 minutes or until light brown.
  23. Cool completely.
  24. In small bowl, beat together cream cheese, powdered sugar, 1 tablespoon of the milk and almond extract at low speed until smooth, adding additional 1 tablespoon milk if needed.
  25. Drizzle over cooled rolls; sprinkle with pecans.