Mix milk, water, and butter together in a microwave-safe dish. Heat the wet ingredients for about 30 seconds, until the butter has melted and the milk and water are warm (roughly, about 110 degrees Fahrenheit). Set aside.

In a bowl, mix flour (3 1/2 cups), salt, sugar, and rapid-rise yeast together. Add in the wet ingredients, and the egg.

Knead dough, by hand (on a floured surface) or with a standing mixture (using the dough hook attachment), for about 2-3 minutes, or until the dough 'springs' back when touched and is no longer sticky.

Turn the dough out onto a floured surface (use the remaining 1/4 cup of flour here), form into a ball, and allow the dough to rest for 5-10 minutes.

Next, roll the dough into a rectangle, about 15x9 in size. Evenly spread softened butter over the dough, and evenly sprinkle brown sugar and cinnamon over the butter. Next, sprinkle both Great Grains® Cranberry Almond Crunch and Great Grains® Crunchy Pecan on top.

Roll the dough up tightly, and slice into 14 rolls.

I used two 9" cake pans, covered in non-stick foil. Place 7 rolls in each pan, leaving a little space between each (6 on the edges, 1 in the center).

Cover the pans with a damp towel or paper towel, and allow to rise a warm place, for 20-25 minutes.*

Once the rolls have risen, preheat oven to 375 degrees and bake for 15-20 minutes, or until golden brown.

Combine powdered sugar, milk, vanilla extract, and cinnamon together. Drizzle over the rolls and top with Great Grains® Cranberry Almond Crunch and Great Grains® Crunchy Pecan, if desired.

Enjoy!