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.