Delicous! These are great on a cold winter afternoon
served warm from the oven.
- 1 1/2 tsp dry yeast
- 1 tsp sugar
- 1 Tbsp flour
- 1/2 cup lukewarm milk
- 1 tsp Gregg's Ground Cinnamon
- 2 1/2 cups high grade flour, extra
- 100g butter, cubed
- 1 egg, lightly beaten
- 1/4 cup brown sugar
- 2 Tbsp butter
- 35g pecans, chopped
Grease a 20cm round cake tin. Combine the yeast, sugar and 1
tablespoon flour in a small bowl. Gradually add the milk and stir
until smooth. Cover and leave in a warm place for 5 minutes.
Place the second measure of flour and Gregg's Ground Cinnamon in
a bowl and rub in the butter with your fingertips until the mixture
resembles fine breadcrumbs. Add the egg and the yeast mixture and
mix together until it almost forms a dough.
Knead on a lightly floured surface for approximately 5 minutes or
until the dough is smooth. Place in a lightly oiled bowl, cover
with plastic wrap and leave in a warm place for 1 hour or until
doubled in size. Punch down the dough and knead for 2 minutes.
Roll out the dough into a rectangle approximately 30x20cm and 1
cm thick. Brush with melted butter then sprinkle with sugar and
Gregg's Ground Cinnamon. Roll up to form a log and cut into 6
Place the rolls end up in the tin, cover and leave in a warm
place to double in size.
Preheat the oven to 200°C.
To prepare the caramel, place the brown sugar and butter in a
small saucepan and cook over medium heat until the butter has
Pour the mixture over rolls in the tin and sprinkle with
Bake for 20 minutes or until the rolls are cooked. Cool in tin
for 5 minutes before serving.