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We used the bread maker to make the dough, then went a little nuts (pun intended) on the filling and sauce.
Probably too much brown sugar when all was said and done… may want to cut it in half on the filling if you make this.
3/4 cup milk
3 tablespoons water
1/4 cup softened butter
3/4 teaspoon salt
3 1/3 cups flour
3 tablespoons sugar
2 teaspoons fast rising yeast
3/4 cup softened unsalted butter
1 1/2 cups brown sugar
liberal amount of cinnamon (see instructions below)
dash of nutmeg
1/4 cup pecans, rough chopped
1 cup brown sugar
1/2 cup unsalted butter
1/2 cup dark corn syrup
1 cup rough chopped pecans
I used a bread machine set to the dough setting. Alternately, you can mix the dough by hand, knead ten minutes, and let rise 90 minutes.
At this point, regardless of mixing method, punch the dough down and let rise an additional ten minutes in a warm place.
Roll the dough to a rectangle form, then coat the dough with the butter for the filling. We spread it with a spatula. Next, cover with brown sugar, then liberally sprinkle cinnamon on top. Add a little bit of nutmeg, throw in some pecans, and roll the dough up into a pinwheel.
Slice the roll of dough into one inch thick sections, and place them so around the perimeter of a buttered bundt cake pan.Bake for about 30 minutes at 350 F. About half way through, cover the rolls with the topping mixture.
To serve, simply flip the rolls over onto a plate. Your topping mixture should be a gooey mess by now. When you serve the rolls, spoon a little of the topping onto each roll.
Best eaten warm. Enjoy!