pecan caramel rolls

From "Artisan Bread in 5 Minutes a Day"

Note: Plan on this taking 1 hour 40 minutes to 2 hours

The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)

The Gooey Sticky Caramel Topping
6 T. unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves

The Heavenly Sweet Cinnamon Butter Filling
4 T unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper

Take master dough out of the refrigerator, grab a small cantalope sized chunk of dough.
Flour your hands and the dough.
Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go, creating a taut, smooth surface.
Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.

FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves.
 
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
 
Roll it up, starting with the long side. Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan). Set it in the pan on top of the caramel, cover with towel and rest for 1 hour.
 
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
 
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.