Ingredients
Dough
Warm milk – 1 cup (240 ml / 240 g)
Granulated sugar – ¼ cup (50 g)
Active dry yeast – 2¼ tsp (7 g)
Eggs – 2 large (about 100 g without shells)
Unsalted butter, melted – ⅓ cup (75 g)
Salt – 1 tsp (5 g)
All-purpose flour – 4 to 4½ cups (500–560 g)
Cinnamon Filling
Unsalted butter, very soft – ½ cup (113 g)
Brown sugar – ¾ cup (150 g)
Ground cinnamon – 2½ tbsp (18–20 g)
Sticky Pecan Topping
Unsalted butter – ½ cup (113 g)
Brown sugar – 1 cup (200 g)
Heavy cream – ¼ cup (60 ml / 60 g)
Honey or golden syrup – 2 tbsp (40 g)
Salt – ¼ tsp
Chopped pecans – 1½ cups (170 g)
Instructions
Warm the milk until just lukewarm, then stir in the sugar and yeast and let it sit until foamy. Add the eggs, melted butter, and salt, then mix in the flour gradually until a soft dough forms. Knead until smooth and elastic, cover, and let rise until doubled.
While the dough rises, melt the butter for the topping in a saucepan, stir in brown sugar, cream, honey, and salt, and simmer briefly until glossy. Spread this mixture into a greased baking dish and sprinkle the pecans evenly over the top.
Roll the risen dough into a large rectangle. Spread the soft butter evenly over the surface, then sprinkle with brown sugar and cinnamon. Roll up tightly from the long side and slice into even rolls.
Arrange the rolls directly over the pecan topping, leaving a little space between them. Cover and let rise again until puffy.
Bake at 180°C / 350°F for 30–35 minutes until golden and cooked through. Let rest for 5 minutes, then carefully invert onto a serving plate so the sticky pecan topping is on top.
Serve warm.
