Caramel Pecan Swirls

Ingredients

• 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

• Filling

  • 2 Tbsp butter, melted
  • 1/4 cup sugar
  • 2 tsp Gregg's Ground Cinnamon

• Caramel

  • 1/4 cup brown sugar
  • 2 Tbsp butter
  • 35g pecans, chopped

Method

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 pieces.

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 melted.

Pour the mixture over rolls in the tin and sprinkle with pecans.

Bake for 20 minutes or until the rolls are cooked. Cool in tin for 5 minutes before serving.