1 cup (113 grams) pecan halves, lightly toasted and chopped
1 large egg (50 grams), lightly beaten
1 cup (200 grams) granulated sugar
¼ cup (60 grams) water
⅓ cup (80 grams) heavy whipping cream
¼ cup (57 grams) unsalted butter
1 teaspoon (4 grams) vanilla extract
½ teaspoon (1.5 grams) kosher salt
Instructions
Spray 2 (6-cup) jumbo muffin pans with cooking spray.
For rolls: Lightly punch down Cinnamon Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 20x10½-inch rectangle.
In a small bowl, combine brown sugar and cinnamon. Spread butter onto dough, and sprinkle with sugar mixture and pecans, leaving a ½-inch border on one long side. Brush egg over side of dough without filling.
Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends, and slice into 12 rolls. Place in prepared muffin cups. Let rise in a warm, draft-free place (75°F/24°C) until dough has risen to just below rim of muffin cups, about 30 minutes.
Preheat oven to 350°F (180°C).
Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 15 minutes. Remove from pans.
For caramel: In a large saucepan, stir together sugar and ¼ cup (60 grams) water. Cook over medium-high heat, without stirring, until mixture is amber colored. Remove from heat, and stir in cream, butter, vanilla, and salt. (Mixture will foam.) Let cool for 5 minutes. Drizzle over warm rolls.
Recipe by Bake from Scratch at https://bakefromscratch.com/pecan-caramel-cinnamon-rolls/