Sticky Caramel Pecan Buns

From Kitchen Window--Terry John Zila

1 recipe Brioche dough

Sauce
1 1/2 c. sugar
1/2 c. water
1 c. heavy whipping cream
1 c. Karo light corn syrup
2 c. pecan halves, toasted

Filling
8 oz. unsalted butter, softened
2 1/2 tsp. cinnamon
3/4 c. brown sugar
1 c. chopped pecans

Prepare the Brioche dough from recipe through step 5.

Prepare sauce: Combine the sugar and water in a heavy saucepan. Dissolve the sugar in the water over medium heat. When the sugar has completely dissolved increase the heat to high and cook until the caramel is golden amber in color.

Remove the caramel from heat and slowly whisk in the heavy cream. The mixture will bubble up so use caution.

Whisk in the Karo syrup, then the pecans. Pour sauce into lightly buttered 9 x 13 inch pan. Set aside.

Prepare filling: Place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside.

Assemble the rolls: On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.

Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans evenly over the butter.

Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.

Lightly score the log into 12 sections to ensure the rolls will be of even size, then cut the dough log into 12 even pieces.

Place the rolls, cut side up, in the caramel sauce-lined pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.

Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchement-lined rimmed baking sheet. Do not allow them to cool in the pan. Allow to cool slightly before serving as the caramel will be very hot.