Cinnamon Pecan Rolls

The Dutch oven gives the outside of these cinnamon pecan rolls a buttery, crispy crust that complements both the sweetness of the cinnamon and the crunch of the pecans. Drizzled with tree juice, the thought of these rolls will roll you out of your sleeping bag or bed and into your apron. Surely you'll impress everybody enough to take the rest of the day off, buddy-enjoy it!

Makes: 12 rolls

INGREDIENTS

• Dutch oven / castiron pot or similar
• All-purpose flour, for dusting
• 1 pound (450g) refrigerated pizza dough
• 6 tablespoons (¾ stick) softened butter, plus more for greasing
• ½ cup pecan halves
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon
• Pinch of kosher salt
• Unflavored dental floss, for slicing
• Grade A tree juice (maple syrup), for serving
  
  

METHOD

1. Onto a large, lightly floured cutting board, roll out the pizza dough to a large rectangle, about 12 x 18 inches.

2. Spread the butter evenly onto the pizza dough.

3. Place the pecans in a zipper bag and use a mallet, someone's elbows, or a steel-toed boot to crush them into small pieces

4. In a medium bowl, mix the brown sugar, pecans, cinnamon, and salt. Sprinkle evenly over top of the pizza dough.

5. Starting with the long end of the dough, roll the dough into a log. Pinch the ends and seal the seam with your fingers.

6. Use the dental floss or a sharp serrated knife to cut the log into 1½-inch slices to form your rolls.

7. Butter the bottom of a large Dutch oven/pot and place the rolls in one layer on the bottom.

8. Cover and let the dough rise in a warm place for 30 minutes.

9. Place the Dutch oven/pot over medium heat and bake for 30 to 35 minutes, checking on the rolls occasionally, until golden brown.

10. Remove from the heat, drizzle with tree juice, and enjoy!