DIRECTIONS FOR CINNAMON ROLL

1. Combine yeast, a pinch of sugar and 40g water together and leave it aside for 10 minutes.
2. Combine bread flour and 35g sugar together with a pinch of salt and mix well.
3. Make a well in the flour and add in the egg , water and yeast mixture.
4. Mix the mixture and using a bread hook, mix until a dough is form and well combined.
5. Add in unsalted butter and mix well into the dough for another 10 minutes.
6. Allow the dough to proof for 25 minutes or doubled its size.
7. Once the dough doubled its size, using a roller, roll it as thin and spread the caramelised pecan mixture on it evenly and sprinkle more cinnamon sugar.
8. Roll the dough tightly and cut into equal size and proof for another 30 minutes until it doubled the size.
9. Bake the rolls at 190 degree Celsius, fan mode for 12 to 15 minutes until it’s golden brown.
10. The rolls is best serve warm.

DIRECTIONS FOR PECAN GLAZE

1. Cook and combine all ingredients together until sugar are melted.
2. Add in roasted pecan and stir well.
3. Leave it aside to cool before using.

DIRECTIONS FOR CINNAMON SUGAR

1. Mix 100g sugar with 2 tsp of good quality cinnamon powder.