This is an upside-down variation of the cinnamon rolls. These rolls contain pecans and are baked with a caramel topping.
Combine the ingredients for the dough in a mixing bowl, then knead vigorously for 10–15 minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rest at room temperature about 1½ hours until the dough has doubled in size.
On a floured work surface, roll out the dough into a rectangle. Spread over the softened butter and sprinkle with the combined sugar and vanilla. Roll the dough up along its length. Cut 10 rolls and place them on top of the pecan caramel in the tin. Cover loosely with plastic wrap or a clean tea towel (dish towel) and let rise at room temperature for 1 hour until the dough is well risen.
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