Pecan & Caramel Cinnamon Rolls
By And The Dish Ran Away With The Spoon

Makes 12 rolls
 
Ingredients
600g plain flour
75g granulated sugar
1 tsp salt
2 dried yeast sachets
235ml very warm milk
75g softened butter
1 large egg
2 tbsp softened butter
2 tbsp granulated sugar
2 tbsp packed  light brown sugar
1 tsp cinnamon
 
Caramel

175g packed light brown sugar          
110g butter
80g golden syrup
150g halved pecan nuts                                              
                                               
 
Method

1. Mix 300g of the flour, 75g granulated sugar, the salt and yeast in a large bowl.
2. Add warm milk, 75g butter and the egg.  Beat on low speed for 1 min, scraping bowl frequently
3. Beat on medium speed for 1 min, scraping bowl frequently.  Stir in enough remaining flour to make dough easy to handle.
4. Turn dough onto a lightly floured surface.  Knead 5 mins or until smooth and elastic.  Put in greased bowl, turn greased side up.
5. Cover and let rise in a warm place about 1.5hrs or double in size.  Dough is ready if indentation remains when touched.
6. Heat the 175g sugar with the 110g butter to boiling, stirring constantly; remove from heat.
7. Stir in syrup.  Pour into ungreased rectangular pan. Sprinkle with pecan halves.
8. Punch down dough, Flatten with hands or rolling pin into a rectangle 15x10 inches, on a lightly floured surface.
9. Spread with 2 tbsp butter.  Mix 2 tbsp granulated sugar, 2 tbsp brown sugar and the cinnamon. Sprinkle over butter
10. Roll up tightly, starting at the 15 inch side.  Pinch edge of dough into roll to seal.  Stretch and shape until even
11. Cut roll into 12 slices.  Place slightly apart in pan.
12. If leaving overnight, wrap pan tightly in foil and refrigerate.
13. If baking straightaway, let rise in a warm place for 30mins or until doubled in size.
14. Bake for 15min, turn then another continue baking for another 5 minutes, until golden brown
15. Immediately invert on heat proof tray, let stand within the tin for 1 min so caramel drizzles down.
16. Remove pan and serve whilst still warm.            
17.