Cinnamon Rolls with Caramel Pecan Sauce

Ingredients:

Dough

• 3/4 cup water
• 1 packet (7 g) active dry yeast (2 and 1/4 tsp)
• 2 tbsp. l. + 1/4 tsp. granulated sugar
• 2 and 3/4 cups of premium flour, plus extra for work
• 1/3 cup nonfat dry milk, sift if necessary
• 1 teaspoon of salt
• 4 tablespoons unsalted butter, melted, plus extra for the bowl
• 2 large yolks

Filling

• 1/4 cup granulated sugar + extra for the pan
• 1/4 cup dark brown sugar
• 2 tablespoons ground cinnamon
• 110g unsalted butter, softened + extra for pan

Caramel Pecan Sauce

• 110 g unsalted butter
• 0.5 cup brown sugar
• 1/4 cup dark corn syrup
• 1/4 cup heavy cream
• 0.5 tsp coarse salt
• 1 cup chopped toasted pecans

Preparation:

1. Knead the dough:

   
   In a microwave-safe bowl, heat water to 100°F (38°C). (It should be warm, not too hot.) Add the yeast and 1/4 teaspoon of granulated sugar and stir until completely dissolved. Let stand until foamy, about 5 minutes.
   
2. Meanwhile, in a large bowl, combine the flour, dry milk, salt, and the remaining 2 tablespoons of sugar. Make a well in the center. Stir the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon to form a loose dough.
3. Turn the dough out onto a lightly floured work surface, dust it with flour, and knead, adding more flour as needed, until the dough is smooth but still slightly sticky, 2-3 minutes. Transfer the dough to a greased bowl, turning it over to coat all sides with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.

4. Prepare the filling:

   
   In a small bowl, combine granulated sugar, brown sugar, and cinnamon. Turn the dough out onto a lightly floured surface, smooth it out, and roll it out into a 25x45cm rectangle. Brush the dough with butter, leaving a 2cm border on one long side. Sprinkle with cinnamon sugar and lightly press the sprinkles into the butter. Brush a clean edge of the dough with water, then tightly roll the dough into a log, starting at the long edge and working toward the clean edge; press to seal.
   
5. Grease a 22x32cm baking pan with butter and sprinkle lightly with sugar. Cut the roll into 12 pieces and arrange the buns cut-side up in the pan. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight and let rise at room temperature for 2 hours in the morning before baking.
6. Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Let cool in the pan for at least 15 minutes.

7. Meanwhile, prepare the pecan caramel sauce:

   
   In a saucepan, bring the butter, brown sugar, corn syrup, heavy cream, and coarse salt to a boil. Reduce heat and simmer until thickened, 8-12 minutes. Stir in the pecans. Cook, stirring, until the pecans are completely coated with the caramel sauce, 1-2 minutes. Let cool for 5 minutes, stirring occasionally, then pour the sauce over the rolls.