Mix the flour and 1 level teaspoon of sea salt into the bowl of a stand mixer with the dough hook attachment.

Mix the yeast into the lukewarm water and leave for a few minutes.

Set a stand mixer on low and slowly drizzle the water mixture in until a dough begins to form. Stop the mixer and knead together until a rough ball starts to form.

Set the mixer on low and let it knead the dough for approximately 10 minutes.

Lightly oil a bowl, sit the dough in, cover with a clean damp tea towel and leave in a warm place for 1 hour, or until doubled in size.

Mix the brown sugar, nutmeg, and cinnamon in a small bowl.

Measure out the pecans or walnuts.

Combine the gooey layer ingredients in a small saucepot.

Whisk on medium heat until the sugar has melted and the mixture has come to a boil.

Gently stretch the dough out on an oiled work surface to 12 in x 24 in.

Evenly spread a generous amount of the softened butter over the dough surface, and scatter over the filling mixture and nuts.

Slice the rectangle into 12 equal pieces, rolling up each individually.

Take some of the remaining softened butter and butter a non-stick, oven-safe, 11-inch, frying pan.

Pour the gooey layer on the bottom and sprinkle some pecan halves on the bottom of the pan.

Sit the rolls in the pan, swirl side up, cover with a clean damp tea towel and leave in a warm place until doubled in size again.

Preheat the oven to 350°F.

Bake for 30-45 minutes or until golden brown on the top.

Turn over onto a plate and serve.