Pecan Nut Rolls

Photo: flickr user foooooey

Ingredients

1 env (1 Tbs, 15 ml) active dry yeast

1/2 cup (125 ml) warm water

3 cups (750 ml) all-purpose flour

1/4 cup (60 ml) sugar

1 teaspoon (5 ml) salt

1/2 cup (125 ml) milk

4 tablespoons (60 ml) butter, melted

1 egg

1/2 cup (125 ml) sugar mixed with

1 teaspoon (5 ml) cinnamon

For the topping: Mix together

1 cup (250 ml) heavy cream

1 cup (250 ml) brown sugar

1 cup (250 ml) chopped pecans

Preparation

For the dough, mix the yeast with the warm water and let sit until foamy, about 10 minutes. Mix the dry ingredients together in a large mixing bowl, and mix the wet ingredients together in a separate bowl.

Add the wet ingredients to the dry and mix well. Knead the dough on a floured surface for 8 to 10 minutes. Place in a lightly greased bowl and let rise until doubled in volume, about 1 hour. Roll the dough into an 11x13-inch (27x32 cm) rectangle and sprinkle with the filling mixture. Roll the dough up like a jelly-roll, stretching it to form a cylinder about 16 inches (40 cm) long. Place half the topping mixture in each of two greased 8-inch (20 cm) round cake pans. Slice the dough into 1-inch (2.5 cm) slices and arrange 8 slices in each cake pan.

Let rise for 30 minutes. Bake in a preheated 350F (180C) oven for 25 to 30 minutes, until golden brown. Remove from the oven and cool on wire racks for 5 to 10 minutes before inverting onto serving plates.

Makes 16 rolls.