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Gooey and sticky cinnamon rolls with a pecan caramel topping

Caramelised Pecan Cinnamon Rolls (Eggless)

Gooey and sticky cinnamon rolls with a pecan caramel topping
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 9 rolls
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Ingredients
  

For the dough

  • 2 and 1/4 tsp active dry yeast
  • 1/2 cup warm water (125 ml, you should be able to comfortably dip a finger in)
  • 2 tbsps + 1 tsp caster sugar
  • 2 tbsps butter, at room temperature
  • 1/2 tsp salt (1 tsp if using unsalted butter)
  • 1/2 cup whole milk (125 ml)
  • 3 cups all-purpose flour plus more if needed (360 gms)

For the caramel pecan topping

  • 1 and 1/2 cups pecans (190 gms)
  • 100 gms unsalted butter, at room temp
  • 2/3 cup brown sugar (140 gms)
  • 2/3 cup whole milk, at room temp (160 ml; see notes)
  • 1/3 cup honey (80 ml)
  • 1/4 tsp salt

For the cinnamon sugar filling

  • 2 tbsps caster sugar
  • 2 tsps cinnamon powder
  • 55 gms butter, at room temperature

Instructions

  • In a small bowl, mix the yeast, warm water and 1 teaspoon sugar. Cover with clingfilm and set aside for a 5 to 10 minutes until the yeast has dissolved and the mixture is frothy.
  • To make the dough first combine the remaining 2 tablespoons sugar, butter, salt and milk in the bowl of a stand mixer fitted with a dough hook. You can also do this by hand in a mixing bowl.
  • Pour in the yeast mixture and stir to combine. Now add 3 cups of flour and knead on low speed for 3 to 4 minutes. If the dough seems sticky, add up to an extra half cup of flour, but depending on how warm it is in your kitchen, you may or may not need it, so add it slowly and stop when the dough begins to look soft and pliable.
  • When the dough leaves the sides of the bowl and begins to form a ball, knead it a few times with your hands. It should spring back slowly when poked with a finger and this is when you know it's ready to rise. Kneading entirely by hand may take a little longer but it's absolutely doable.
  • Form the dough into a ball and place in a lightly oiled bowl (I just use the mixing bowl). Cover with clingfilm and leave to rise in a warm area for 1 to 2 hours, until doubled.
  • In the meantime make the topping. Coarsely chop the pecans and spread them out in an even layer in a lightly greased, 8 inch square baking pan. Combine the remaining topping ingredients in a small saucepan and set it on low heat. Stir frequently until the butter has melted and allow the sauce to boil for 3 to 4 minutes. Pour immediately over the pecans. Set aside to cool.
  • Now punch down the puffed dough and lightly flour your kitchen counter or a silicone mat which is more convenient for clean-up. Place the dough on it and roll or pat it into a 10x12 inch rectangle, making sure it's the same thickness all around.
  • Now make the cinnamon sugar filling. In a small bowl, combine the cinnamon and sugar. Spread the butter onto the rolled out dough, making sure it reaches every inch of it. Sprinkle on the cinnamon sugar, covering the dough entirely.
  • Starting at the shorter end, slowly roll the dough up tightly. Slice into 9 even pieces.
  • Place each roll, cut side up over the pecans and caramel. It will look like there's some extra space left over but it will get covered once the dough rises again. Cover with clingfilm and let rise again for 30 minutes to 1 hour, until puffy.
  • Preheat the oven to 190 C, then remove the clingfilm from the dish.
  • Bake the rolls for 20 to 25 minutes or until they are browned on top, have risen and smell amaaazing! If they seem to be browning too quickly, lower the temperature to 175 C.
  • Allow the rolls to cool in the pan for 10 minutes, then invert the pan using oven mitts, onto a large tray or platter. The caramel and pecans will drip down the sides a bit and any sauce that may pool around the edges will thicken as it cools.
  • The rolls are best enjoyed fresh and warm but can be stored in the fridge for 4 to 5 days, reheating as needed. Happy baking!

Notes

*Make sure all your ingredients for the caramel are at room temperature or they could split during heating and create a grainy texture. If you like, use a mix of milk and cream like I did for a richer and creamier caramel.
*You can swap the pecans for walnuts as they look and taste quite similar
*Prep time does not include dough rising time
*Dough adapted from my eggless cinnamon rolls and caramel pecan topping adapted from Sally's Baking Addiction