Ingredients

The following ingredients have 4 Servings
  • 1 cups (8oz / 240g) milk
  • 2 teaspoons Fast acting dried yeast or Instant yeast.
  • 2 teaspoons salt
  • 2 large eggs (, lightly beaten)
  • ¼ cup (2 ½ oz/75g) honey
  • ½ cup (4oz/115g) butter, melted
  • 3 ½ cups (18½ oz/525g) all-purpose flour
  • Caramel Topping and filling
  • ¾ cup (6oz/170g) butter, melted, plus more for sides of the pan
  • 1 ¼ cup (7 ½ oz/220g) brown sugar
  • ⅓ cup (4oz/115g) honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (4 ½ oz/105g) chopped pecans

Instruction

  • In a large bowl combine the flour, yeast and salt. Set aside.
  • In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
  • Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn’t hot otherwise the eggs will cook.
  • Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minutes to mix the dough together.
  • Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 4 days.
  • For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
  • Using a 9-inch cake pan, with a spatula spread half the caramel mixture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside.
  • Dust your work surface with flour. Roll out the dough to a 1/8 -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
  • With the remaining caramel mixture evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
  • Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath.
  • Using a serrated knife, cut the log into 2 ½ inch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge is facing upward.
  • Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
  • Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  • Preheat the oven to 350oF (180oC) and bake for roughly 40 minutes, or until golden brown and firm in the center.
  • While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!