For the Dough:

1. Combine 2 1/2 cups of flour
2. Add yeast, salt, and sugar in a bowl and mix until well incorporated
   Add warm milk, softened butter and egg and mix until combined
   Now proceed to add the rest of the flour and make into a soft dough
   Knead for 5 minutes
   The dough will be ready when it doesn’t stick to your fingers
   Place dough in a well-oiled bowl
   Cover with plastic and leave in a warm area for 1 hour or until it is doubled in size
   Then punch lightly and place on a floured surface
   Roll out into a rectangle, it should be about 45cm x 25cm

Filling:

1. Spread the butter and sprinkle with the cinnamon and sugar mix
2. Add the pecans (you can use less if you prefer, it’s totally up to you, but keep some over for sprinkling over the caramel sauce at the end as decoration)
3. Roll into a tight log and pinch ends closed
4. Cut into 12 pieces
5. Place on a baking sheet
6. Cover with a cloth for 30 minutes

Baking

1. Bake at 180°C / 375°F for 25 minutes to 30 minutes or until golden brown
2. Remove from oven

Caramel sauce

1. Place sugar in a heavy-based pan over medium heat and stir continuously until sugar becomes lumpy and starts to melt into a nice golden brown color.
2. Approximately 5 minutes
3. Once the sugar has melted, add butter and mix until the butter has melted
4. At this point, gradually add cream and boil for 1 minute
5. Remove from stove, add the salt and vanilla essence and mix well
6. Allow the mixture to cool slightly
7. Using a spoon, pour over the buns
8. Sprinkle with the remaining pecans