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Lancewood Pecan Cinnamon Rolls
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Lancewood Pecan Cinnamon Rolls

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
2 egg(s) , 1 egg plus one extra yolk at room temperature
60 g unsalted butter , melted
720 ml bread flour , with more for dusting
salt , a pinch

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 ml brown sugar
125 g butter
60 ml milk

To finish:

50 g pecan nuts , chopped

Method

Dough:
Place warm milk in 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:

Preheat oven at 180°C.

Place the 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 proof for 30 minutes. Bake for 20 – 30 minutes until golden.

Sauce:
In a small saucepan, add 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!

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