4Cupsall-purpose flourplus more for dusting surface
1tspfine sea salt
8 Tbspunsalted buttersoftened, plus more for pan
1Cupdark brown sugar
2 1/2tspground cinnamon
1/8tspfine sea salt
3ozcream cheeseroom temperature
4tsppure vanilla extract
Lightly butter a 9x13" baking pan. Set aside.
Heat milk and butter in a small saucepan until very hot. Cool to lukewarm. Using an electric mixer, mix milk mixture and yeast. Add flour, sugar, eggs, and salt. Beat on low speed for about 5 minutes, until a shaggy dough forms. Switch to dough hook; mix on low speed about 7 minutes longer.
Transfer dough into an oiled bowl, turning to coat. Cover and let rise for about 1 hour.
Stir the butter, brown sugar, cinnamon, and salt until combined. Turn out risen dough onto floured surface and divide in half. Roll each half into a 12x8" rectangle. Spread half the butter mixture and sprinkle half the pecans on each piece of dough.
Roll up each rectangle, starting with the long end. Pinch seams to seal. Cut each piece into 9-10 slices. Place slices cut side down into buttered pain. Cover and let rise until nearly doubled, about 45 minutes.
Whisk confectioner's sugar, melted butter, cream cheese, and vanilla until smooth, adding milk a teaspoon at a time to desired consistency.
Heat over to 350F. Bake cinnamon rolls for 20-25 minutes until golden brown. Let cool before drizzling with glaze.