Sticky Pecan Rolls

Makes 12 rolls

FOR THE DOUGH:

21⁄4 teaspoons instant yeast

3 tablespoons warm water Scant 3 cups (360 grams) flour, plus more for dusting the counter

1⁄2 cup whole milk, at room temperature, or more as needed

1⁄3 cup lightly packed light brown sugar

1 large egg, lightly beaten 1 teaspoon vanilla extract

1⁄2 teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature, cut into medium chunks

FOR THE FILLING:

1⁄2 cup lightly packed light brown sugar 1 tablespoon ground cinnamon 1 teaspoon freshly grated nutmeg

1⁄8 teaspoon ground cloves

1⁄2 teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature

FOR THE TOPPING:

1⁄2 cup heavy cream

1⁄3 cup honey 2 tablespoons unsalted butter

1⁄4 teaspoon kosher salt 11⁄ cups coarsely

4

chopped pecans

Make the dough: In the bowl of a stand mixer fitted with a dough hook, mix the yeast with the warm water until combined. Add the flour, milk, brown sugar, egg, vanilla and salt. Using a silicone spatula, stir the mixture into a shaggy dough.

Place the bowl on the stand mixer and mix on low speed, slowly adding chunks of butter as the dough comes together. If the dough looks too dry, add another tablespoon of milk.

Increase the mixer speed to medium and knead the dough until it begins to pull away from the sides of the bowl, about 4 minutes.

Transfer the dough to a lightly floured work surface and knead by hand into a cohesive, relatively smooth ball, about 3 minutes.

Place the dough in a large greased bowl, cover with plastic wrap and allow to rise in a warm place until doubled in size, 1 to 11⁄2 hours.

Make the filling: While the dough rises, in a medium bowl, stir together the brown sugar, cinnamon, nutmeg, cloves and salt until combined. Reserve the room-temperature butter for use in assembling the sticky rolls.

Make the topping: In a medium saucepan over medium heat, combine the cream, honey, butter and salt and bring to a simmer. Reduce the heat to low and let the mixture simmer gently until slightly thickened, about 3 minutes. Remove from the heat and stir in the pecans.

Generously flour a work surface and unwrap the dough onto it. Using a floured rolling pin, roll the dough into a rectangle about 12 by 15 inches. Spread the reserved butter over the dough and sprinkle the filling mixture on top.

Starting with the long edge of the dough, lift and roll it into a tight log, seam-side down.

Using a sharp knife, trim off the uneven edges. Slice the log in half, and cut each half in half again. Then slice those four portions into thirds, which will leave you with 12 equal pieces.

Pour prepared pecan topping into a 9-inch square pan. Nestle the cut rolls over the topping. Cover loosely with a clean kitchen towel and allow to rest while the oven preheats, about 20 minutes.

Position the rack in the upper third of the oven and preheat to 375 degrees.

Uncover the rolls and bake for 30 to 32 minutes, until golden brown and bubbling. Remove from the oven and let cool in the pan for 10 minutes. While the rolls are still warm, run a butter knife around the edges of the pan and invert the entire pan onto a large serving platter. Scrape any nuts or caramel that remain in the pan on top of the rolls. Serve warm.

Per serving: 420 calories, 24 g total fat, 12 g saturated fat, 65 mg cholesterol, 130 mg sodium, 48 g carbohydrates, 2 g dietary fiber, 23 g sugar, 5 g protein

From food blogger and cookbook author Joy Wilson.