Brown Sugar Pecan Sticky Buns
makes 16 small buns
recipe adapted slightly from Everyday Food Magazine
- all-purpose flour, for work surface
- 1 pound store-bought pizza dough, thawed if frozen
- 1/2 cup (1 stick) plus 3 tablespoons unsalted butter , room temperature
- 1/2 cup packed dark-brown sugar
- 1 teaspoon ground cinnamon
- 1 cup pecans, chopped
- 1/2 teaspoon coarse salt
On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1/2 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).
Preheat oven to 350 degrees. In a small bowl, combine sugar, cinnamon, pecans, and salt. Leaving a 1/2-inch border, dot dough with 3 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down in an 8 x 8 inch baking pan.
Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.