Start with a basic bread dough, adding a bit more sugar and a whisper of cinnamon. Once the dough is ready, prepare the pan first by giving it a spray of olive oil (or other non-stick cooking spray), then arrange pecan halves on the bottom.
Prepare the filling: a mixture of butter, brown sugar, cinnamon, vanilla and a dash of salt. I also like to use coconut oil to reduce the amount of cholesterol. The mix should be slightly pasty, but spreadable.
Roll out the dough, spread the filling and sprinkle with chopped pecans.
Roll, score evenly and cut with unflavoured dental floss.
Arrange in the pan and allow to raise. Bake at 175C or 350F until the tops are golden brown.
Remove from the oven and immediately invert on a hear safe surface.
The perfect weekend food to serve with hot coffee.