Schnecken is German for snail.
Finishing & Topping
Place both flours and sugar in a stand mixer with a dough hook.
Add eggs, yolks and milk to a pitcher for easy pouring.
Crumble the fresh yeast and add to the flour mixture.
On slow speed, begin mixing the flour and egg mixtures together.
When dough comes together (about 3 minutes) add in salt.
Continue mixing for a minute and slowly being adding the cubed butter until it is fully incorporated in the dough. Your dough should be sticky.
Continue mixing for 7 minutes.
Remove the dough and place it into a floured bowl. Cover the bowl and refrigerate for an hour to rest.
Make the filling.
After resting, place the dough onto a floured surface and roll out to approximately a 12 x 12 inch square.
Mix the sugar and cinnamon together in a bowl.
Brush the melted butter onto the dough.
Spread the cinnamon sugar evenly onto the dough.
Roll dough gently stretching it lengthwise until you reach the top of the roll. It should end up at around 18” long.
Freeze the until it hardens (at least 8 hours).
In a pan, melt the butter, sugar and corn syrup until it boils. Stir with a whisk carefully until it comes together.
Place the pecans in the pan bottom of two greased pan and pour the caramel over. Cover the each of the pans.
Remove roll from freezer and cut into 1.5” slice. You should get 12 pieces. Place 6 of the rolls on top of the caramel in each pan.
Proof the dough in a warm room for 3 hours or in the fridge overnight.
Heat oven to 375°F.
Place pans in oven and back for 45 minutes.
Once baked, take pan out of oven and cool for 5 minutes.
Flip the pan onto a server plate and enjoy.