Pecan Cinnamon Rolls
1 1/2 cups room temp water
1 1/2 cups sugar
2 envelopes dry yeast
1 tablespoon Olive Oil
1 teaspoon salt
3 1/2 cups (about) all-purpose flour
1 ½ sticks of unsalted butter, room temperature
2 tablespoons ground cinnamon
1 cup chopped pecans
1 cup pecan halves
1 cup of brown sugar
½ cup half and half
4 tablespoons unsalted butter
1 tablespoon vanilla extract
pinch of salt.
Preheat the oven to 325 degrees
Line a 15 x 10 x 2 baking pan with parchment paper.
In the stand mixer, fitted with a bread hook, place the flour, ¼ cup of sugar, salt and yeast. (note: place the salt and the yeast on opposites ends of the bowl.) Now add oil and turn on mixer and slowly add room temp water. Let mixer run until dough is smooth. Turn out onto a floured work surface and start to knead the dough. You will need to knead the dough about 10 minutes until smooth and elastic and the gluten strands have formed. Place in an oiled bowl and cover with plastic wrap and let stand for about 1 to 1 ½ hours, the dough needs to double in size.
After watching Paul Hollywood on the Great British Bake off and he always uses either room temp or cold liquids in his breads, it gives the dough a longer proof time which increases the flavor. And it does work, it takes a bit longer to proof but it so worth it.
While dough is proofing, cream together the balance of the sugar, cinnamon and butter and set aside at room temp.
Once dough has doubled, place on a floured work surface and roll out to 16-inch to 10-inch rectangle.
Then spread butter mixture on dough and sprinkle with the chopped pecans, and roll up on the 16-inch side. Cut off the ends, then cut in 12 even pieces.
Arrange the 12 rolls, cut side down, cover pan with plastic wrap and let proof for a second time, for about 30 minutes.
While rolls are baking make caramel sauce. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Remove plastic wrap, and place in oven for about 30 to 35 minutes until golden brown.
Remove from oven, use a knife to release rolls from the side of the pan. Place another baking sheet over pan and turn over, removing baking pan, peel off parchment paper.
Once cool enough to handle, break apart any rolls that have stuck together. Drizzle with caramel sauce and add pecans halves – serve