- 450g bread flour
- 2½ tsp dry yeast
- ¼ tsp salt
- 40g caster sugar
- 1 egg
- 200g warm milk
- 55g melted unsalted butter
- 60g brown sugar
- 20g Horlicks Original
- 3 tsp cinnamon
- 40g soft unsalted butter
- 100g chopped pecans
- 80g golden syrup
- 1 tbsp Horlicks Original
In the bowl of a stand mixer, whisk the flour, yeast, salt, sugar and Horlicks Original.
Heat the milk until it is warm to touch (but not hot!) and melt the butter.
Pour the melted butter and milk into the dry ingredients, add the egg and using a dough hook, start mixing until a soft dough is formed. Continue mixing for around 5 minutes until the dough becomes less sticky. Alternatively, you can knead the dough by hand for 7-8 minutes until it feels smooth. Add a little flour if the dough is too sticky while kneading.
Put the dough into a clean oiled bowl and cover with cling film. Let it rise in a warm place for 1 hour - 1 hour 30 minutes or until doubled in size.
On a floured surface, roll out the dough into a rectangular shape. Spread the softened butter over the dough. Mix together the brown sugar, Horlicks Original and cinnamon, then sprinkle it over the butter. Sprinkle the chopped pecans over the cinnamon mixture and roll up the dough, starting from the long edge.
Cut the dough into nine rolls using a very sharp knife. Place into a 23x23cm square tin lined with baking paper.
Cover with a damp tea towel and set aside in a warm place for an additional 20 minutes.
Bake in a preheated oven at 170°C for 25 minutes or until golden brown.
To make the drizzle, in a small bowl combine golden syrup and Horlicks Original. Drizzle or spread over the warm cinnamon rolls and sprinkle with more pecans for extra deliciousness.