Caramel Sticky Roll

Ingredients for 1 servings:

• 3 ½ cups flour
• 0.3 cup sugar (80 ml)
• 1 tsp salt
• 2 packets of yeast (dry yeast)
• 1 cup milk, warm (240 ml)
• 0.3 cup butter or margarine (80 ml)
• 1 egg(s)
• 1 cup brown sugar (240 ml)
• ½ cup butter (120 ml)
• ¼ cup maple syrup (60 ml)
• 1 cup nuts (pecans)
• 1 cup nuts (pecans), chopped
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 2 tsp butter or margarine

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Cinnamon rolls with pecan filling

Since this is an American recipe, all measurements are given in cups only. One cup equals 240 ml. Mix the first seven ingredients into a yeast dough. If the dough is too sticky, add a little more flour. The dough should then rise for about 1.5 hours. In the meantime, bring the sugar, butter, and maple syrup to a boil until the sugar has dissolved. Pour this mixture into a rectangular pan. Spread a cup of pecan halves on top. You can also add a little more. After the dough has risen, knead it briefly and roll it out into a rectangle. Brush it with butter and scatter the chopped nuts, sugar, and cinnamon on top. Roll it up and divide it into 15 pieces. Place the pieces in the pan on top of the caramel nut layer. Let it rise for another 30 minutes. Then bake at 180 degrees Celsius for about 30-35 minutes. Immediately turn it out onto a plate. Wait 1 minute, then remove the pan. The caramel mass then runs over the snails.