Cinnamon rolls with pecans and caramel sauce

Ingredients for 10 servings:

• 7 g yeast
• 100 g sugar
• 120 ml milk
• 110 g butter
• pinch(s) of salt
• 1 egg(s)
• 435 g wheat flour
• vegetable oil
• 200 g brown sugar
• 110 g butter
• 1 tsp vanilla extract
• 120 ml whipped cream
• 110 g butter
• 50 g brown sugar
• 1 tbsp cinnamon
• 100 g pecans
• 80 g powdered sugar
• 1 tbsp milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

Dissolve the yeast in 60 ml of warm water and a pinch of sugar. Set the yeast mixture aside for 5 to 7 minutes, or until it begins to bubble. In a saucepan, heat the milk and butter over low heat until the butter has melted. Remove from heat immediately. In a medium bowl, combine the yeast mixture, sugar, salt, egg, melted butter mixture, and half of the flour. Stir while adding the remaining flour until the mixture forms a smooth dough. Knead the dough for 5 minutes, adding flour as needed; the dough should not be sticky. Place in an oiled bowl, cover with plastic wrap, and let rest in a warm place for 1 hour until the dough has risen. Meanwhile, prepare the caramel sauce. In a pan over medium heat, melt the brown sugar, stirring constantly with a wooden spoon. The sugar will clump at first, but keep stirring. Once the sugar has melted and turned a dark brown color, add the butter. Continue stirring until combined. Add the vanilla extract and cream and continue stirring. Remove from heat and let cool. Preheat oven to 180°C (350°F). Place the dough on a floured surface and roll out to a thickness of 1 cm. For the filling, melt the butter and spread it evenly over the dough along with the sugar, cinnamon, and chopped pecans. Roll the dough tightly. Pour the caramel sauce into a rectangular baking pan. Cut the dough into 10 even slices and press them into the caramel sauce. Bake for 25-30 minutes or until the cinnamon rolls are golden brown and the caramel is bubbling. The centers of the rolls should remain slightly sticky. Whisk together the sugar and powdered sugar and drizzle with the glaze over the hot cinnamon rolls. Serve hot.