Rolls:

1. In a small saucepan heat the milk but don’t boil it. Put the cold water into it and let it cool down while you mix the rest of the ingredients.
2. Use a stand mixer fitted with the paddle attachment for a quick and easy process.
3. Put all the flour and oats into the mixer.
4. Add the salt on one side of the bowl and the yeast on the other and mix.
5. Put in the honey and oil.
6. With the mixer on low, pour in the milk/water mixture and mix until the dough comes together.
7. You can now knead it in the mixer for 5 minutes or on the counter by hand.
8. If you knead it on the counter used a little flour at first and then knead in oil so that the dough stays light.
9. Put the dough in a lightly greased bowl and let it rise for about an hour (or until doubled in size).

Baking:

1. Preheat the oven to 350 F (175 C).
2. Mix the butter, sugar, and vanilla and then press it into the bottom of a 9″ round cake pan. It doesn’t have to perfectly cover the bottom – it will melt and run as soon as it hits the oven!
3. Spread the pecans across the topping and set aside.
4. Lightly flour the counter and roll the dough out into a rectangle about 14″ x 18″ (35 x 45cm).
5. Brush the dough with butter and then sprinkle on a good layer of cinnamon.
6. Use your hands to break up the brown sugar and sprinkle it across the cinnamon. Once it’s all on, pat it out to flatten it a little and get better coverage.
7. Starting at one end of the longer edge, gently roll up the dough into as tight a spiral as you can.
8. Mark the top with a knife into thirds and then thirds again to get nine even pieces. Cut with a sharp serrated knife or a piece of sewing thread.
9. Place the rolls into the pan – one in the middle and the other eight around it.
10. Bake for 30 minutes and cool in the pan for 5-10 minutes.
11. Turn out upside down onto a plate.
12. Store in an airtight container at room temperature.