I made these using the "Sticky Pecan Caramel Rolls" recipe from Artisan Breads in 5 Minutes a Day. This is the second batch; I actually remembered to take a picture this time. 
Admittedly this is not the greatest picture ever but, you know, I wanted to eat!
The first time I used challah dough which was really good. The second time I used just a batch of (more or less) the master recipe which is not as rich and decadent but still really very tasty.
I make 9 rolls in a square pan (8x8 and 9x9 both work). I just like all the rolls being a more consistent shape I guess. And I make mine with chocolate because, well, I love chocolate and too much cinnamon and pecans is not necessarily my favourite.
For the caramel topping I actually melted the butter and sugar most of the way in the microwave rather than creaming because I was in a hurry. It seemed to work just as well that way and I just poured it in and spread it out a bit to evenly distribute the sugar then sprinkled on the pecan pieces.
When I rolled out the dough I spread it with a little softened salted butter and then some ganache (which I made using a mix of semi-sweet and unsweetened chocolate so it's not too sweet) and sprinkled on some chocolate chips before rolling up and cutting. The first time I did also sprinkle on a bit of cinnamon which I forgot the second time, I like it both ways.
Admittedly this is not the greatest picture ever but, you know, I wanted to eat!The first time I used challah dough which was really good. The second time I used just a batch of (more or less) the master recipe which is not as rich and decadent but still really very tasty.
I make 9 rolls in a square pan (8x8 and 9x9 both work). I just like all the rolls being a more consistent shape I guess. And I make mine with chocolate because, well, I love chocolate and too much cinnamon and pecans is not necessarily my favourite.
For the caramel topping I actually melted the butter and sugar most of the way in the microwave rather than creaming because I was in a hurry. It seemed to work just as well that way and I just poured it in and spread it out a bit to evenly distribute the sugar then sprinkled on the pecan pieces.
When I rolled out the dough I spread it with a little softened salted butter and then some ganache (which I made using a mix of semi-sweet and unsweetened chocolate so it's not too sweet) and sprinkled on some chocolate chips before rolling up and cutting. The first time I did also sprinkle on a bit of cinnamon which I forgot the second time, I like it both ways.
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