Holy goodness. Eat these. Now. NOW! I love cinnamon rolls as much as the next person, but this is a welcome variation. Also, it is one of those miracles of chemistry that is baking because a little bit of butter and brown sugar turn into an amazing caramel that douses these buns in very sticky and amazing goodness.
I made these to surprise my husband when he came home from work one morning. His response was, "Great. I'm going to get fat." In my opinion, a few extra pounds so that you can eat these rolls is totally something you can live with. And he did. And he was grateful.
Sticky Pecan Caramel Rolls
1 1/2 pounds of bread dough (It would be too laborious for me to go over the whole method of bread making in this book, but it is wonderful. You should definitely check the book out from your library. I used the Challah dough from this same book to make these rolls.)
6 tablespoons unsalted butter, softened
1/2 teaspoon salt
1/2 cup brown sugar
30 pecan halves (I omitted these)
4 tablespoons salted butter, softened (I used unsalted. You can just add a little salt.)
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped and toasted pecans (I omitted these)
Pinch of ground black pepper (I omitted this too. I don't remember this being on the ingredient list. I think I might try it next time.)
Cream together the butter, salt, and brown sugar. Spread evenly over the bottom of a 9-inch round cake pan. Scatter the pecans over the butter-sugar mixture and set aside.
Roll out the dough to a 1/8-inch thick rectangle on a lightly foured surface.
Cream together the butter, sugar, and spices. Spread evenly over the rolled-out dough and sprinkle with the chopped nuts. Starting with the long side, roll the dough into a log. With a very sharp serrated knife, cut the log into 8 equal pieces and arrange over the pecans in the pan, with the swirled edge facing upward. Cover loosely and allow to rest and rise 1 hour (or just 40 minutes if you're using fresh, unrefrigerated dough).
5 minutes before baking, preheat the oven to 350. Bake about 40 minutes, or until golden brown and well set in the center. While still hot, run a knife around the inside of the pan to release the rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and be difficult to turn out.