Sourdough Cinnamon Rolls With Caramel Pecan Topping

I recently shared how to make a sweet stiff levain, and I use that in this recipe. It really does make the best cinnamon rolls. The bread is so soft and fluffy. These rolls are sweet and gooey with their cinnamon-brown sugar filling and delicious caramel pecan topping.

Ingredients:

Bread dough:

150 grams sweet stiff levain

400 grams lukewarm water

65 grams sugar

1/4 cup melted butter

1 egg

10 grams salt

900 grams bread flour

Filling:

1 stick butter softened

3 tablespoons cinnamon

2 cups brown sugar

Topping:

1 stick butter

3/4 cup brown sugar

1/4 cup maple syrup

1/2 teaspoon salt

1 teaspoon vanilla

1 1/3 cup chopped pecans

Directions:

1. Break your sweet stiff levain up into small pieces and drop them into the bowl of a stand mixer. Add your water, melted butter, and egg. Whisk until most of the levain is dissolved.
2. Add the salt, sugar, and about a cup of flour.
3. Turn your stand mixer on low and add your flour, about a cup at a time, until all the flour has been added. Let it mix on low for about 10 minutes until you have a smooth dough that passes the window pane test.
   
   
   
4. Grease a 9x13-inch pan and place the dough in the pan to rise. This way, the dough is already in a rectangle shape and easier to roll out evenly once it has risen.
5. Allow the dough to rise for about six hours, or until it has doubled in size and feels lighter and aerated. 
6. Combine your filling ingredients.
7. To make the topping, melt the butter, then add the brown sugar, maple syrup, salt, and vanilla. Whisk to combine. 
8. Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle about 1/4 inch thick.
9. Spread the filling over the dough, then roll it from the long end of the rectangle. Cut into 12 equal-size rolls.
10. Add the topping to the 13x9-inch pan the dough rose in, and sprinkle the pecans over it.
11. Arrange the rolls in the pan and either let them rise on the counter for 1-2 hours or leave them in the fridge overnight.
    
    
    
12. When ready to bake, preheat the oven to 375 and bake for 25–30 minutes, or until the rolls reach 195–200 degrees internally. 
    
    
    
13. Allow the buns to cool in the pan for 15 minutes.
14. Place a baking sheet over the pan, and flip the buns onto the baking sheet. 
15. Serve warm and enjoy!