Thanks @melaimomagwork! I am so happy you like it. Here's the recipe!
Ingredients
Dough:
1 cup warm milk (not hot)
1 tablespoon active dry yeast
2 eggs
1/2 cup white sugar
1 teaspoon salt
1/3 cup (about 6 tablespoons) butter, melted
5 cups all purpose flour
Caramel:
1/2 cup cream
1/2 cup whole milk
1/4 cup (1/2 stick) butter
1 cup brown sugar
2 teaspoons vanilla extract
pinch of salt
1 cup chopped pecans, divided
Filling:
1/2 cup (1 stick) butter, softened until spreadable
2/3 cup brown sugar
Instructions
- In the bowl of a stand mixer (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs and sugar, then butter and salt until combined. Add flour a cup at a time until your dough comes together. It won't be as dry as your usual bread dough, still slightly sticky, but that's how it's supposed to be. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight and have it ready for a quick breakfast.)
- Meanwhile, make your caramel. Combine butter, milk, salt, and brown sugar in a large saucepan over medium low heat. Bring mixture to a soft boil, stirring gently, and boil for about 5 minutes until the the sauce starts to thicken. Remove from heat and add vanilla, then set aside. Grease a 13x9 inch glass pan (or 2 8x8 inch or 2 10-inch round cake pans) and pour half of the caramel sauce into pan(s). Sprinkle half of pecans over caramel and reserve the rest.
- Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/4 inch thick. Spread 1/4 cup of butter in an even layer on top and sprinkle with 1/4 cup pecans and 1/3 cup brown sugar. Starting from the short end, roll it up until you reach the other end. Then using a sharp knife, cut into 6 spirals and place in prepared pan (spiral face-up). Repeat with other half of dough until you have 12 rolls. Cover pans and allow them to rise while oven preheats.
- Preheat oven to 350 degrees F (175 C). When oven is hot, Pour remaining caramel evenly over tops and bake for 18 - 25 minutes until edges start to brown. Remove pan(s) from oven and allow the to cool for about 5 minutes. Loosen edges with a knife and place a large plate or tray over pan, then carefully flip pan upside-down and lift off of rolls (don't forget to scrape the extra caramel from the pan!)
- Serve hot and have plenty of ice cold milk or hot coffee at the ready!