Warm and pecan cinnamon rolls.  They're the perfect weekend food and they keep for a few days.  Monday morning isn't so bad with these as leftovers. IMG_4652

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.

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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.

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Roll out the dough, spread the filling and sprinkle with chopped pecans.

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Roll, score evenly and cut with unflavoured dental floss.

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Arrange in the pan and allow to raise.  Bake at 175C or 350F until the tops are golden brown.

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Remove from the oven and immediately invert on a hear safe surface.

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The perfect weekend food to serve with hot coffee.

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