These Caramel Pecan Rolls are a family favorite during the holidays.  Just the wonderful smell of these rolls baking on a cold morning is enough to get even the most lazy body out of bed.

Caramel Pecan Rolls

Yields 16 – 18 rolls

INGREDIENTS:

1 recipe of Brioche Dough

Topping:

8 oz. butter, soft

8 oz. brown sugar

12 oz. honey

½ t salt

1 ½ t cinnamon

5 oz. pecan pieces

Filling:

8 oz. butter, soft

7 oz. brown sugar

INSTRUCTIONS:

Topping:

Cream the butter and sugar together.  Add the honey, salt, and cinnamon.  Mix until combines.  Spread over the bottom of a 8 or 9 inch cake pan.  Sprinkle the pecans over the caramel filling on the bottom of the pan.

Filling:

Cream the butter and sugar together until smooth.

Roll out the brioche dough into a 12 X 24 inch rectangle and spread this filling leaving a ½ inch border along the one long edge.

Roll up the dough and cut into 16 each pieces.

Place the rolls on top of the caramel and nuts in the pan.  Make sure there is room between the rolls so they have room to proof.

Cover and proof until double.

Bake for 20-25 minutes in a 350 degree F oven.  ( Check to see if the caramel has melted.  You can look by sticking a knife in the pan and pushing one roll over a bit so you can see the bottom.  If necessary, you can heat the bottom of the pan on a cook top to get the caramel to melt but keep the pan moving over the heat so you don’t burn the caramel.)

When done, allow to cool a bit then carefully invert onto a serving plate.  Serve hot.