Ingredients Jump to Instructions ↓

  1. 120ml milk

  2. 1/2 teaspoon caster sugar

  3. 1/2 teaspoon salt

  4. 50g butter or margarine

  5. 2 tablespoons warm water (45 degrees C)

  6. 1 (7g) sachet dried active baking yeast

  7. 1 egg

  8. 300g plain flour, or as needed

  9. 2 tablespoons butter or margarine, softened

  10. 4 tablespoons caster sugar

  11. 1 teaspoon ground cinnamon

  12. 2 tablespoons golden syrup

  13. 1 1/2 tablespoons water

  14. 3 tablespoons butter or margarine

  15. 175g dark brown soft sugar

  16. 60g pecan halves

Instructions Jump to Ingredients ↑

  1. Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the heat, and stir in salt and 50g butter or margarine. Allow to cool to lukewarm.

  2. Place 2 tablespoons warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.

  3. In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 60g at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.

  4. Punch down dough, and let rest while you prepare the caramel topping. In a medium bowl, mix together the golden syrup, 1 1/2 tablespoons of water, 3 tablespoons of butter or margarine and dark brown soft sugar until smooth. Spread an even layer onto the bottom of a 20x30cm baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.

  5. On a lightly floured surface, roll dough out to a 23x30cm rectangle Spread with 2 tablespoons of butter or margarine. Mix together 4 tablespoons of caster sugar with the cinnamon; sprinkle over the butter. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 2.5cm rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.

  6. Preheat the oven to 180 C / Gas 4. Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking dish onto a cutting board or a clean baking tray while still warm so the caramel topping is on top.


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