I usually save these for special occasions, (like Christmas morning, Thanksgiving, etc.), but are a real treat all year round!
Yield: 12-14 Rolls
1 c warm milk
1pkg. active dry yeast
1/2 c (packed) light brown sugar
1 stick unsalted butter (room temp.) **can use margarine
zest of 1 orange
2 T. ground cinnamon
1 t. salt
3 T. light brown sugar
3 T. granulated sugar
2 t. ground cinnamon
1 c (packed) light brown sugar
1/2 c honey ***can use agave nectar
2 sticks unsalted butter (melted)
1/3 c. Rum (can use light or dark) ***could use Bourbon as well!
1 1/2 c pecan halves
1. Prep the dough 1 day before! (Easiest to do night before.)
To prep the dough, begin by pouring the warm milk in a large bowl. (If using "Kitchen Aid Stand Mixer", pour into bowl for the mixer.) Stir in yeast and sugar, and let stand for 5min. (This activates the yeast.)
2. With a dough hook, beat in 2 cups of the flour, all softened butter, eggs, orange zest, cinnamon, and salt until dough begins to form. (This can be mixed by hand if you do not have the dough hook attachment for mixers.) Gradually, add in the remaining flour a cup at a time until dough soft, and slightly tacky. (This takes about 10-15min. or so of beating.)
3. Transfer dough to a buttered large bowl, loosely cover with plastic wrap, and allow to rise overnight in the refrigerator.
4. The following day, prepare the filling by mixing both sugars and cinnamon together in a bowl, until well combined.
5. Prepare the topping: Mix brown sugar, honey, melted butter, and rum in a bowl until combined. Lightly grease a 13x9 inch pan, (can be glass or metal.) Pour topping in bottom, and sprinkle pecans evenly.
6. Remove the dough from refrigerator and punch it down. On a lightly floured surface, roll the dough out into a large rectangle, about 1/3 inch thick. Sprinkle the filling evenly over the dough. Starting at top edge, begin rolling in as tightly as possible.
7. Cut the dough crosswise into about 3/4 inch slices, (I usually cut in half first, then 6 on each side- to equal 12 rolls.) Arrange slices in rows of 3 over the topping in pan. Cover loosely, and allow to double in size for about 45min. to 1 hour.
8. Preheat the oven to 350 degrees F. (I use convection.)
9. Bake the rolls for approx. 30 min. Remove from oven, and allow to cool for about 10 min. Invert them onto a larger pan or platter, and serve immediately. **They are the best warm!! (For leftovers, they freeze well by wrapping in plastic wrap & freezer bags, or, heat in microwave for about 20 sec. to re-warm.)