Ingredients

• 1 (1/4 ounce) package fast rise yeast
• 1 cup warm water (110 degrees or so)
• 3/4 cup warm milk
• 1/2 cup warm sour milk
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 1 1/4 teaspoons salt
• 5 1/2-6 cups flour
• 3/4 cup butter, softened and cut into small pieces
• brown sugar
• pumpkin pie spice
• chopped hazelnuts
• quick-cooking oatmeal
• orange zest
• lemon zest
• powdered sugar
• orange juice

Instructions

1. Disolve yeast in small bowl with warm water ( about 110ish or if the water feels neutral on your hand) let stand about 5 min or until frothy.

2. Meanwhile, mix milks, sugar, salt, and butter together, then add yeast mixture to it.

3. Add flour to wet mixture 1 cup at a time mixing it in completely each time until dough forms a ball. (It took about 5 1/2 cups for me.).

4. Knead dough on floured surface for 6-8 minutes or until smooth and elastic.

5. Coat with oil in bowl and cover dough to rise about 45 minutes or until double in size.

6. Punch down dough.

7. Roll out dough on floured surface until its about 1/2" thick and about 10"x12".

8. Mix 1/2 of the butter with enough brown sugar to make a thick paste, and add nuts, zests, and pumpkin pie spice to that.

9. Spread butter mixture on dough.

10. Spread remaining butter on dough evenly, (in pieces), sprinkle more brown sugar and pumpkin pie spice over dough to coat.

11. Roll dough tightly by the narrow end and pinch to seal.

12. Spray 9"x13" pan with butter cooking spray and evenly coat bottom with oatmeal.

13. Cut dough into even slices using a piece of cotton string and put into prepared pan.

14. Cover and let rise again until double in size- about 45 minutes.

15. Heat oven to 350 and bake rolls about 22-28 minutes until golden.

16. For the glaze, mix powdered sugar with orange juice until smooth and kinda thick.

17. Spread glaze on rolls while still warm.

18. Enjoy!