Makes 15 rolls
These are rich, nutty, and caramelly and probably loaded with calories (but some things you would rather not know!). My mother and I came up with this recipe after several tries with recipes that had too little cinnamon, or syrup, or pecans. These are perfect! Prepare the rolls the night before, let set in the refrigerator over night, then give them the final rise and bake in the morning. Yum!!!
Add yeast to water and stir until dissolved.
Add the eggs, one at a time, beating well after each.
Punch dough down; turn out on floured board and let stand for five minutes.
Grease the sides of a 9"x13" [23 cm x 33 cm] pan and distribute pecans over the bottom.
Mix the Filling ingredients together in a small bowl until crumbly and set aside.
Roll out dough to about 12"x15" [30.5 cm x 38 cm].
Let rise, covered, for about 45 minutes to one hour, until doubled in bulk (if refrigerated, this may take longer).
If made ahead of time, separate each bun and place on a small saucer. Place a pat of butter on top, then place in microwave and heat until the butter melts (about 30 seconds to 1 minute. These freeze well if packaged singly or in pairs so you can defrost just what you need.
Sometimes I find the very center of the pan doesn’t cook as well as the outer edges, I believe this is because of the of syrup on the bottom. One option is to cook the topping separately:
Place the nuts in the bottom of the pan as indicated, but DO NOT add the sugar, butter and honey mixture. Instead, place the rolls in the pan, let rise and bake as indicated. When the buns are about half done, begin cooking the sugar, butter and honey for the topping in a pan on top of the stove. Bring to a boil and cook until the sugar is fully dissolved and the syrup forms a loose ball when a few drops are dropped into a glass of cold water (if it gets too hard, add some water). Leave the syrup in the pan but off the heat until the buns are done.
When the buns are done, remove from the oven and invert onto a platter. Pour the syrup evenly over the pecans and buns. Let it run down the sides as well.
This option works particularly well in Germany and other European countries where soft brown sugar is not available. The brown sugar crystals available will not completely melt when baked in the bottom of the pan and the result is a bit crunchy.
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