To make the bread dough:
Mix the flour, yeast and salt together in a mixing bowl. Make a well in the centre, pour in the oil and syrup, then add the water bit by bit, stirring to combine. Don’t add all the water at once, it may be more than you need, and then you’ll have a sticky mess.
Once the mixture has combined, turn it out onto a floured surface, and start kneading it until the dough becomes smooth and pliable, or elastic.
Lightly oil a smaller bowl, and place the dough into it, cover and set it aside somewhere warm to prove, or rise, until doubled in size.
Turn out onto the floured surface, and knock back, knead slightly again. Divide the dough in half and roll out one half to make the rolls, reserving the rest.
Sprinkle thickly with cinnamon and white sugar. Roll up from the long side and slice into 6 even slices.
Place the slices on a board, cover with a clean cloth and set aside to rise again.
In the pot in which you intend to bake the rolls, melt the butter and brown sugar over the fire, don’t stir.
When the sugar has melted and the mixture reaches a rich toffee colour, remove from the flames and set aside to cool – be careful not to burn the sugar mixture.
When the caramel (and the pot) has cooled, spread the pecan nuts over the base of the pot. Rub a little butter around the sides of the pot above the caramel, then tuck the cinnamon buns into the pot, five around the edge and one in the centre.
Cover the pot and leave to rise until about 3 cm from the top. Place on the grid over the coals, and pile some coals on to the lid.
Bake until the rolls are golden on top, +/- 45 minutes – again, check them frequently – until they sound hollow when tapped
Turn out onto a plate, leaving them up-side, with the caramel nut mixture on top.
Wait until they have cooled before breaking apart and serve with lots of butter.
Reprinted with permission of Fired Up Cooking
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