Decadent dessert: caramel pecan rolls

There's nothing quite like a sweet roll redolent with the aroma of cinnamon. To give this version an even more pleasing texture, cornmeal is added to the dough. It's what sets these sweet rolls apart from all the other variations.

Prep time 30 min

Cook time 25 min

Makes 24 

Rolls

• 500 ml (2 c) milk
• 125 ml (1/2 c) water
• 100 g (1/2 c) sugar
• 115 g (1/2 c/1 stick) unsalted butter or margarine
• 50 g (1/3 c) cornmeal
• 10 ml (2 tsp) salt
• 400 to 455 g (3 to 3 1/2 c) all-purpose flour, divided
• 2 pkgs (8 g/1/4 oz each) active dry yeast
• 2 eggs
• 5 ml (1 tsp) oilTopping
• 440 g (2 c)  firmly packed brown sugar
• 115 g (1/2 c/1 stick) unsalted butter or margarine
• 125 ml (1/2 c)  milk
• 65 to 130 g (1/2 to 1 c) chopped pecansFilling
• 60 g (1/4 c or 1/2 stick) unsalted butter or margarine, softened
• 100 g (1/2 c) sugar
• 10 ml (2 tsp) ground cinnamon

1. For rolls, combine the milk, water, sugar, butter or margarine, cornmeal and salt in a medium pot. Bring to a boil, stirring frequently. Set aside to cool to 49° to 54°C (120° to 130°F).
2. In a large bowl, combine 260 grams (two cups) of the flour and the yeast. Add the cooled cornmeal mixture and beat on low speed until smooth. Add the eggs and 130 grams (one cup) of flour; mix for one minute. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured board; knead until smooth and elastic, six to eight minutes.
4. Coat a large bowl with the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
5. For the topping, combine the brown sugar, butter or margarine and milk in a small pot. Bring to a boil, stirring occasionally. Pour into two greased 23 x 35-centimetre (nine x 13-inch) baking pans. Sprinkle with the pecans and set aside.
6. Punch dough down and divide in half. Roll each into a 30 x 40-centimetre (12 x 15-inch) rectangle.
7. For the filling, spread the dough with butter or margarine. Combine the sugar and ­cinnamon in a cup and sprinkle over the butter. Roll up the dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place the slices in each baking pan. Cover the pans and let rise in a warm place (29°C/85°F) free from drafts until the dough has nearly doubled in bulk, about 30 minutes.
8. Preheat the oven to 190°C (375°F). Bake until golden brown, 20 to 25 minutes. Let cool for one minute, then invert onto a serving platter.

To pump up the flavour, toast the pecans in a dry skillet until fragrant, about five minutes. Let cool then add to the topping.

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