Ingredients
Dough
1 3/4c warm water
1c active starter
1/4c melted butter
1 egg
1/3c white sugar
6c bread flour
Roll Filling
1/2c brown sugar
1/2c white sugar
1 tbsp ground cinnamon
3/4c soften butter
Salty Caramel Pecan Topping
1/4c butter
1c brown sugar
2-4 tbsp heavy cream
1/4c pure maple syrup
pinch of flakey sea salt
Directions
In a stand mixing bowl add the water, egg, sugar, active starter and butter. Mix until combined.
On low speed, using a dough hook, start adding the flour one cup at a time. You may need less or more depending on how you scoop your flour. Run the mixer on medium low for about 5-8 min. Your dough should be slightly sticky.
Cover your dough and let rest in warm area for 4-5 hours or until doubled. If you're making it at night you can let it sit in the counter in a cool spot until the next morning.
To make the roll filling you'll white sugar, brown sugar and cinnamon. Add a sprinkle of flour so that it stays thick when it cooks.
Before you start to shape your dough you'll want to make the pecan caramel topping.
To make the pecan topping/base start heating the butter, brown sugar and maple syrup in a sauce pan on medium heat. Heat it just enough to melt everything together and then add the heavy cream. Give it a good stir and add in your sea salt.
Pour the caramel mixture into you baking dish - I use a 9x13. Add your pecans over top of the mixture.
Once the dough has proofed turn it out onto a floured surface and roll it into a rectangle. Depending out how you like your cinnamon rolls you'll roll it out differently. For thicker layers roll it out less to keep the dough thick. For more layers roll out the width more.
Smear the softened butter over the top of the rolled out dough. Sprinkle the roll filling over top of the butter. Make sure to sprinkle as evenly as possible. Then press down on the filling to pack it into the butter slightly.
Once the filling is evenly distributed start rolling the dough toward you until it's rolled all the way.
Then cut 1 1/2 - 2" pieces using a serrated knife.
Place the pieces on top of the pecan topping and let proof covered for about 2-3 hours or until the rolls are noticeably puffed up.
Preheat the oven to 350.
Drizzle heavy cream on top of each roll and bake the for about 30-35min.
Once the rolls are done cooking let them cool a bit. Once you're ready to eat scoop the roll out and flip it upside down on a plate. Make sure to scoop out any remaining sauce and pecans to drizzle over top!
Enjoy!
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