Cinna Pecan Rolls

The balance of salty/sweet is amazing on this recipe!!  Like eating those chocolates with the sea salt.  First I'll post  the original (from organizedliving.com) and then I'll tell you my changes:

Artisan bread dough:

 1 1/2 pound of dough

(Artisan recipe) 1. 3 c. warm water

2. 1.5 T. granulated yeast

3. 1.5 T. kosher salt

4. 6.5 c. unbleached, all-purpose white flour {they have other recipes for different types of flour too}

Quickly mix the ingredients in a large food-safe plastic tub with a wooden spoon.

Let it rise for 2 hours.

Put the entire tub into the refrigerator and use throughout the next 2 weeks.

First, you mix up the maple/caramel topping and spread it in the bottom of a round cake pan.

• 6 T. softened butter

• 1/2 t. salt

• 1/2 c. brown sugar

Then  roll out the dough and mix up the fillings:

• 1 1/2 pound chunk of homemade bread dough {see recipe above}

• 4 T. softened butter

• 1 t. ground cinnamon

• 1/4 t. nutmeg

• 1/2 c. chopped pecans

Roll the bread dough flat, smooth the filling onto the dough and then roll it log -style up and cut in to 8 equal pieces for the rolls.

 Bake at 350F. for 40 minutes, or until golden brown and bubbly.  (She doesn't say so, but it is obvious from the pictures that you carefully flip the pan onto another pan so that the topping can be, well, on top!  I used a cookie sheet to deposit them onto because that's a big surface.  Be very careful, because it is VERY HOT.)

Original content from Simple Organized Living: http://www.simpleorganizedliving.com/2011/03/24/simple-delicious-homemade-bread/#ixzz2QAYP6DuI

Under Creative Commons License: Attribution Non-Commercial No Derivatives

 MY VARIATION:

No pecans, simply because I didn't have any. 

Double the topping recipe, and I put it in a non-stick 9 x 13 pan (simply because it's the one in my house with a lid that fits after cooking for storing uneaten food).

There is no sugar in the filling recipe, so I added brown sugar.  Half a cup, I think, but maybe a cup.

After cooking and flipping them onto the cookies sheet (see above) and my family devouring the majority (again--very hot, so I let them cool before the kids dug in) I put the remainder back in the pan, so I could put the lid on.)

She calls them Maple Pecan Sticky Rolls, but there is no maple in the recipe.  Maybe one of these days I will through some maple in for kicks!!

Try these rolls!!  They are a keeper!!