Sticky, Gooey, Goodness...

If you’ve ever been a guest at our lil’ abode out here in Cali, then you’ve definitely enjoyed a can of the ever popular Pillsbury Sweet Orange Rolls and or a can of the cinnamon rolls too. Sometimes I feel like I run a bed and breakfast… so these little cans have become quite handy… but that’s a story for another time. Now, I won’t deny it… I live for these rolls. Bri and I can split a can any day of the week… and usually do at least once (gasp.) I blame my parents who served up these tasty treats almost every holiday and plenty of Saturdays too. Sadly, I can’t blame them for the fact that I eat a silly amount of these rolls… and have no self control when they are in front of me.

Do ya’ll remember THIS post? Remember what I told you to do with the other half of the dough? It’s the perfect recipe for sticky, gooey, sweet roll lovers like me... and you absolutely MUST try this… it’ll change your world (or at least your Saturday mornings) forever. Amen?

Carmel Sticky Rolls      from Artisan Bread in 5 Minutes a Day!

For the Dough:
Use half of THIS RECIPE that’s been refrigerated for at least a few hours.

For the Carmel Topping:
About 30 pecan halves (Do NOT chop them!)
½ cup brown sugar
½ tsp salt
6 tbsp butter (room temperature)

For the Filling:
4 tbsp butter (room temperature)
¼ cup sugar
1 tsp cinnamon
¼ tsp nutmeg
½ cup chopped pecans (toast ‘em if you like)
A pinch of black pepper (trust me.)

You’ll wanna keep your bread dough as cold as possible so go ahead and do all the prepping first.

Start by creaming together the topping in your beloved Kitchen Aid mixer. Don’t argue with me… you NEED one! Grab a 9 inch cake pan and spread the mixture evenly over the bottom. Then scatter the pecans all over the sugary spread.

Next, mix up your filling. Cream the butter, sugar and spices together, and set aside.

Now grab your dough (about a 1 ½ lb piece). Lightly flour your working surface and roll out the dough to a long rectangle about 1/8 in thick. Spread your filling over the dough with your fingers… don’t be afraid to get a little messy! Sprinkle the chopped pecans over the filling. Then roll up the dough, longside, into a log. Grab a serrated knife and cut into 8 pieces.

Arrange the rolls in your cake pan, swirl side up. IMPORTANT: cover the rolls with plastic wrap and let them rest for an hour. Meanwhile, preheat your oven to 350 degrees.

Bake the rolls for 40 minutes or until golden brown. The caramel will be oozing a bit and your house will smell like pure bliss.

Grab a cake stand, platter or plate and invert the caramel rolls onto it immediately. Then grab a cup of coffee, a hot roll, and ENJOY!

P.S. I linked up here...