Because you always need dessert.
And because I made too much pizza dough and it certainly couldn’t go to waste.
I used to hate cinnamon rolls. The overly gooey, sweet sludge just didn’t do it for me. Now however, I’ve been busy perfecting a flaky roll, soft and warm, with a warming, lightly spiced, inner layer, with a bit of crunch from the nuts. Pass on the overly sugary icing.
Serve warm with a pour-over black coffee and the NY Times. kthanks.
Pecan Brown Sugar Sticky Buns
- 1/2 batch of my quick pizza dough (see here)
- 3/4 c. butter softened
- 1/2 c. brown sugar
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp vanilla
- 1/2 -1 c. chopped pecans
On lightly floured surface, gently spread dough into 11 x 7 rectangle, or whatever shape you can manage. While it rises a bit, mash together other ingredients. Spread on square of dough, leaving about an inch around. Roll up. Slice into even rolls. Lay rolls in baking dish, leaving a bit of room for them to expand. Preheat oven to 350. Then bake rolls for 30-40 minutes, removing when crust is a light brown. COOL. (Let cool or burn off all your tongue’s epithelial cells like I did.) Serve warm.