1 cup milk
2 teaspoons dried yeast
2 teaspoons salt
2 large eggs, beaten
¼ cup honey
½ cup butter, melted
3 ½ cups all-purpose flour
Topping and filling:
¾ cup butter, melted,
1 ¼ cup brown sugar
⅓ cup honey
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups chopped pecans or walnuts
- In a large bowl combine the flour, yeast, and salt. Set aside.
- In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
- Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
- Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
- Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
- For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
- Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
- Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
- Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
- Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
- Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
- Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
- Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
- Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
- While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.