These are a “melt in your mouth” wonder that will be a hit at the table! The dough recipe I used is my Rise While You Sleep Overnight Dinner Rolls, which was perfect for having warm rolls at the morning coffee table, however they could also be easily made with my Sweet Dough (Cinnamon Rolls) recipe if you wanted a later-in-the-day serving.

Ingredients for the Topping:

• 2 cups packed brown sugar
• ½ cup butter
• ½ cup milk
• 1 cup chopped pecans

Combine the brown sugar, butter, and milk in a saucepan and bring to a boil, stirring often. Pour evenly into two greased 9×13 inch baking pans. Sprinkle the pecans evenly over the caramel sauce and set aside.

Ingredients for the filling:

• Butter (softened)
• Brown Sugar
• Granulated Sugar (white sugar)
• Cinnamon

Preparing the Rolls:

Turn the dough onto a floured board and lightly knead until smooth. Divide in half, setting one half aside while you work with the other half. Roll the dough into a 12×15 inch rectangle (as well as you can, mine always look more like ovals). Top the dough with a generous layer of butter, brown sugar, granulated sugar, and cinnamon. Starting with the long edge, roll up the dough from one side to the other, pinch seams and turn ends under. Cut the roll into 12 one-inch slices (you may get more than twelve so have a small baking pan ready for the extra rolls and/or ends). Place each of the slices, cut side down, into the baking pan. Each pan should easily hold 12 rolls. Repeat for the other half of the dough to fill the second pan, then cover the rolls and let rise in a warm place until they have doubled in size, about 30-45 minutes.

Bake at 375 degrees for 20-25 minutes or until golden brown. Let them cool for 2-3 minutes before inverting them onto a serving platter (I use a cookie sheet covered with aluminum foil as it is larger than the baking dish and makes it easier to flip the pans, plus the foil makes clean-up a cinch!) Enjoy!