Cinnamon Rolls

1. In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
2. Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough. 

Sticky Pecan Topping

1. When the dough has been proofing for 45 minutes or so start the sauce. In a medium pot over low-medium heat cook together the butter, brown sugar, salt, maple syrup, and vanilla. Mix constantly once all combined turn heat to medium and cook on an aggressive simmer but not boiling. Let it cook for 2 minutes.
2. Then take-off of the heat and add the cream one tablespoon at a time, whisk to fully combine. Pour into a greased 9X13 pan and add pecans on top.
3. Check the dough after the hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle.
4. Brush the dough with 2 Tablespoons Melted Butter. In a small bowl mix together brown sugar and cinnamon. Sprinkle sugar mixture on top of the dough and slice the 6 tbsp butter thinly and layer on top of the sugar. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's.  Place rolls into prepared pan on top of sticky toffee sauce, at this point, you can lightly cover with clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR  cover with plastic wrap, and place in the fridge overnight.
5. If letting rise overnight, the next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise they should double in size.
6. Once the dough has risen, preheat the oven to 350F/180C. Now slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. When the oven is properly preheated bake for 24-29 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before placing a large serving platter or sheet pan on top then flip them to invert them out of the pan. Store leftovers in an air-tight container in the fridge for up to 3 days.