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Cover dough with plastic wrap and let rise in a warm place until doubled in size. Uncover.
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One buttery sugar-pecan combination doubles as filling and glaze for this easy-to-roll dough. Spread half of brown-sugar mixture in cake pan, then scatter half of chopped pecans over top.
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On a lightly floured surface, roll dough into a 10-by-14-inch rectangle.
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With an offset spatula, spread remaining brown-sugar mixture over rolled dough, leaving a 1/4-inch border.
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Scatter on remaining pecans, then roll dough tightly into a 14-inch log.
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With a chef’s knife, cut log into 10 even slices.
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Space pieces evenly in pan. Cover with plastic wrap.
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Let rise in a warm place until touching. Uncover.
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After baking, carefully invert buns onto a serving dish. Pull apart to serve.