- 24
- 90 mins
- 110 mins
Ingredients
- Topping:
- 1 1/4 cups warm water
- 2 1/4 tsp active dry yeast
- 1/2 cup organic raw sugar
- 4 TB organic butter
- 2 large organic eggs, beaten
- 4-4 1/2 cups unbleached AP flour
- 1 tsp salt
- 1 TB melted organic butter for brushing
- Cinnamon, for dusting
- Cinnamon sugar, for dusting {2 TB sugar - 1 1/2 tsp cinnamon}
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 2 TB melted organic butter
- 1/2 cup honey
- Organic light corn syrup, as needed
Preparation
Step 1
In your mixer's large bowl, sprinkle yeast over warm water. Let soften 10 minutes. Add sugar, butter, eggs, salt, and 4 cups of flour. Mix until dough comes away from the sides. Adding more flour 1/4 cup at a time, if needed.
Turn out onto a lightly floured surface. Knead until smooth and elastic - about 10 minutes.
Transfer to a lightly oiled boil, cover and allow to rise in a warm place until doubled in volume. 35-40 minutes.
Punch down, shape into a long and narrow rectangle. Allow to rest 15 minutes.
Roll out into a rectangle, about 24" long and 1/8" thick. Brush off any flour, then brush with melted butter. Dust with cinnamon and again with cinnamon-sugar. Add pecans. Roll up as you would a jelly roll.
Cut into 1-inch thick slices.
Preheat oven to 375° F.
Line a greased baking sheet with parchment paper. Grease parchment paper with butter.
In a small bowl, combine honey, brown sugar, melted butter. Add just enough corn syrup to make the mixture spreadable.
Spread a thin coat of topping over the parchment paper. Place rolls close together on sheet pan. Cover and let proof until doubled in size.
Bake 20-30 minutes and carefully invert on serving platter immediately.