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Ingredients
Dough:
500 g bakery dough (store bought) or home made using below ingredients:
188 ml warm milk
6.4 g yeast
60 ml sugar
1 egg plus 1 egg yolk, at room temperature
60 g unsalted butter, melted
720 ml bread flour, with more for dusting
A pinch of salt
Cinnamon rolls:
500 g dough
150 g LANCEWOOD® Medium Fat Plain Cream Cheese
100 g brown sugar
30 ml cinnamon
Sauce:
30 ml honey
125 g brown sugar
125 g butter
60 ml milk
To finish:
50 g pecan nuts, chopped
Method
Dough:
Transfer warm milk to a bowl and sprinkle yeast on top. Add in the sugar, egg, egg yolk and butter and mix until well combined. Stir in flour and salt with a wooden spoon and mix into a dough. Knead for 10 minutes on a well-floured surface until soft and smooth. Dust with extra flour if necessary. Transfer dough to a greased bowl and cover with plastic wrap or a warm towel. Allow dough to rise for 1 hour or until doubled in size.
Cinnamon rolls:
Place the bakery dough on a floured surface and roll flat into a rectangle. Spread with cream cheese and sprinkle with brown sugar and cinnamon. Roll tightly into a log and slice into 6 – 8 equal pieces. Place in a greased baking dish and allow to prove for 30 minutes. Once proved, bake at 180°C for 20 – 30 minutes.
Sauce:
In a small saucepan, add the honey, brown sugar, butter and milk. Place over a medium heat and allow to boil for 2 minutes. Remove from heat.
To finish:
Pour the sauce over the baked cinnamon rolls while they are still hot. Sprinkle over the pecan nuts and enjoy!