These Cinnamon-Pecan Swirl Rolls are a delightful treat, perfect for breakfast or a sweet snack.
Add the warm water, granulated sugar, skim milk powder, salt, egg, all-purpose flour, and softened butter into the bread machine in the order recommended by the manufacturer.
Ensure the water is warm but not hot to activate the yeast properly.
Select the dough cycle on the bread machine and start it.
Check the dough after a few minutes of mixing; it should form a soft ball.
In a saucepan, combine the unsalted butter, packed brown sugar, and water. Bring to a boil and cook for 1 minute.
Stir constantly to prevent the sugar from burning.
Pour the syrup into a 9x13 inch baking pan, tilting to coat the bottom evenly. Arrange the pecan halves flat side up on the syrup.
Arrange the pecans neatly for a beautiful presentation when inverted.
Once the dough cycle is complete, transfer the dough to a lightly floured surface. Roll it into a 12x18 inch rectangle.
Use a rolling pin to achieve an even thickness.
Brush the dough with melted butter, then sprinkle evenly with the light brown sugar, ground cinnamon, and chopped pecans.
Leave a small border around the edges to prevent the filling from spilling out.
Roll the dough tightly from the long side to form a log. Pinch the edge to seal.
Roll as tightly as possible for uniform rolls.
Cut the log into 12 equal pieces and place them over the syrup in the baking pan.
Use a sharp knife or dental floss for clean cuts.
Cover the pan and let the rolls rise for 30 minutes or until doubled in size.
Place the pan in a warm, draft-free area for optimal rising.
Preheat the oven to 375°F (190°C). Bake the rolls for 35 minutes or until golden brown.
Check the rolls halfway through baking and rotate the pan if needed.
Loosen the edges of the rolls and invert them onto a serving tray. Serve warm and enjoy!
Invert the rolls carefully to keep the syrup and pecans intact.
