A delightful twist on classic cinnamon rolls, featuring a nutty swirl and a caramelized topping.
Preheat your oven to 425°F (220°C) and grease a round baking pan.
Greasing the pan ensures the rolls don't stick and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or fork to incorporate the butter evenly.
Gradually add the milk to the dry mixture, stirring until a soft dough forms.
Add the milk slowly to avoid overhydrating the dough.
Turn the dough onto a floured surface and knead gently 10 times. Roll it into a 16x12 inch rectangle.
Lightly flour the rolling pin to prevent sticking.
Spread the softened butter over the dough, leaving a 1-inch border. Sprinkle the brown sugar, cinnamon, and chopped pecans evenly over the butter.
Ensure the filling is evenly distributed for consistent flavor.
Roll the dough tightly from one long edge to the other. Pinch the seam to seal. Cut into 16 slices.
Use a sharp knife or dental floss for clean cuts.
In the prepared pan, mix the topping ingredients and spread evenly. Arrange the rolls cut-side down on top.
Ensure the topping is evenly spread for a uniform caramel layer.
Bake for 25 minutes or until golden brown. Invert onto a serving plate immediately and let cool slightly before serving.
Inverting the rolls while hot helps the caramel topping coat them evenly.
