Sticky Pecan Caramel Rolls

1 1/2 lbs. of pre-mixed dough from Artisan Bread in 5 Minutes A Day

Recipe here: http://amysrecipecompilation.blogspot.com/2014/04/master-recipe-boule.html

The Caramel Topping

6 T. unsalted butter, softened
1/2 tsp. salt
1/2 cup brown sugar
30 pecan halves 

The Filling
4 T. salted butter, softened
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 tsp. freshly grated nutmeg (I did not use)
1/2 cup chopped and toasted pecans
Pinch of ground black pepper

1. On baking day, cream together the butter, salt and brown sugar. Spread evenly over the bottom of a 9-inch cake pan. Scatter the pecans over the butter-sugar mixture and set aside. (Note: I experienced terrible spillage, which resulted in a burnt oven floor. Soooo, if you have a pan with high sides, that might work best. Otherwise, place a pan (disposable or not) on the rack below your pan to catch the spillage.

2. Dust the surface of the refrigerated dough with flour and cut off a 1.5 lb piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 

3. With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry. If the dough is being stubborn, let it sit for 20 minutes, then come back to it with the rolling pin.

4. Cream together the butter, sugar and spices. Spread evenly over the rolled-out dough and sprinkle with the chopped nuts. (I was running late so I actually melted the butter and mixed it with the sugar and spices, then spread on the rectangle.) Starting with the long side, roll the dough into a log. If the dough is too soft to cut, let it chill for 20 minutes. 

5. Preheat the oven to 350ºF. With a serrated knife, cut the log into 8 equal pieces and arrange over the pecans in the prepared pan. Cover loosely with plastic wrap and allow to rest and rise 1 hour. (I forgot to read this step and had hangry people so I actually just put the pan in the over and it still worked out ok!)

6. Bake buns about 40 minutes or until golden brown and well set in center. While still hot, run a knife around the inside of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them sit too long, they will stick to the pan and be difficult to turn out.

NOTE: I did NOT plan this well and didn't have a serving dish that would work properly without spilling out gooey caramel. So I ended up plucking each roll from the pan with tongs and then pouring the caramel on top. So before you invert, make sure you have a right size serving dish.

Modifications: I did not use nutmeg. For the caramel, I used less butter and sugar. These were still pretty sweet, so I'd consider lessening the amount of sugar used in the roll filling next time. I also decided not to use pecans because I wanted my toddler to try them (he didn't) and they were still yum.

Delicious, though - and a great way to use up my leftover dough.