Pecan Rolls

These rolls and the cinnamon rolls based on the Classic Sweet Dough are the best possible accompaniment to a good cup of coffee. I like to prepare one recipe of the Classic Sweet Dough late Saturday night and put it in the refrigerator overnight. I wake up Sunday morning, bring the dough to room temperature, and prepare the Cinnamon Bread, Pecan Rolls, and Cinnamon Rolls. The whole house smells like a pastry shop; everyone wakes up in a good mood. Leftovers freeze quite well or go into lunch boxes during the week.


Oven Temp: 375°

Yield: 16 rolls

Melt 1/2 cup butter in a 9-inch by 13-inch pan. Sprinkle the butter with brown sugar, and cover with pecan halves. Roll the dough into a 16-inch by 9-inch rectangle. Mix the granulated sugar and cinnamon. Spread the rectangle of dough with 2 T. butter, and sprinkle with the cinnamon-sugar mixture. Make sure that you spread the butter and sugar to the edges of the dough. Roll up, starting at the wide end. Pinch the long edge of dough into the cylinder to seal. Cut the roll into 16 slices. Place evenly over the pecans in the prepared pan. Cover and let rise until almost doubled (45 minutes). Bake for 25-30 minutes. Immediately invert the pan over a cookie sheet, and allow the remaining topping to drizzle over the rolls.

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