caramel pecan sticky buns
Thaw dough according to package directions. Spray a large dish with non-stick cooking spray. Place dough, not touching, in dish. Cover dish with plastic wrap sprayed with non-stick cooking spray and allow to rise in a warm place 45 minutes. Combine cream and 2 cups brown sugar in a large saucepan. Stir over medium heat until mixture just begins to boil. Reduce heat to low and simmer, stirring, 9 to 10 minutes. Stir in pecans, 1 tablespoon butter and salt. Pour caramel pecan syrup mixture into a lightly greased 13″ x 9″ baking pan. Set aside. Combine sugar, remaining ¼ cup brown sugar and cinnamon. Set aside. Melt remaining butter. Lightly sprinkle a large, clean surface with flour. Roll 1 loaf of dough at a time into a 12″ x 9″ rectangle. Brush rolled dough with 2 Tbsp melted butter and sprinkle evenly with half of the cinnamon sugar to within ½” of all edges. Roll dough into a 9″ roll. Cut dough into 6, 1-½” thick slices. Set dough slices, cut side up, into caramel pecan sauce in half the pan. Repeat with remaining ingredients. Cover pan with plastic wrap lightly sprayed with non-stick cooking spray and allow to rise 45 minutes. Preheat oven to 350°F. Bake rolls, uncovered, 35 minutes or until golden brown. Allow rolls to cool 5 minutes. Brush remaining butter on a 15″ x 10″ rimmed baking sheet. Place sheet over pan, using potholders, invert rolls onto buttered sheet, sauce will drip over rolls. Allow rolls to cool 5 minutes, separate rolls using 2 forks and serve warm.