wrap, and allow to rise at room temperature until roughly
doubled in volume, about 2 hours.
- Make the pecan-caramel sauce: Cook the butter and
brown sugar in a small saucepan over medium-high heat,
stirring occasionally, until the sugar is completely
dissolved and the mixture is bubbling, about 2 minutes.
Add the buttermilk, pecans, and salt and stir to combine,
then pour the mixture evenly over the bottom of a 13-by-
9-inch glass baking dish.
- Make the filling: Combine the sugar and cinnamon in a
small bowl and set aside.
- Roll out the dough: Turn the dough out onto a floured
surface and lightly flour it. Shape into a rough rectangle
with your hands and then, using a rolling pin, roll into a
rectangle about 16 inches long and 12 inches wide, with
a short end toward you. Brush with the melted butter,
leaving a 1-inch border along the top edge. Sprinkle with
the cinnamon and sugar mixture and spread it with your
hands until the buttered portion is evenly coated. Roll the
dough up jelly-roll-style into a tight cylinder, using a
bench scraper as necessary to assist you. Pinch the seam
shut and turn the dough so that it’s seam side down. Use
your hands to even out its shape.
- Use a sharp knife to cut the roll into 12 even slices: The
easiest way to do this is to cut it in half, cut each half in
half, and then cut each section into thirds. Nestle the 12
rolls with the swirl pattern facing up in the prepared
baking dish, making sure the slices from the ends of the
log go cut side down. Cover with plastic wrap and allow
to rise until roughly doubled in volume, about 2 hours
