Cinnamon Buns

enough bread dough for 1 loaf
1 cup butter
1-1/2 cups brown sugar, packed
1 cup pecans, coarsely chopped (or raisins)
1 tbsp cinnamon

In saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the sugar and whisk until smooth. Pour into greased 9 x 13-inch baking dish. Sprinkle with half of the pecans. Melt remaining butter. Combine remaining sugar, pecans and cinnamon.

On floured surface, roll bread dough to 18 x 14-inches. Brush with 2 tbsp melted butter, leaving 1/2-inch border and sprinkle with sugar mixture. Starting at long side, roll up tightly. Brush with remaining butter. Cut into 15 pieces and place in pan. Cover and let rise until doubled in size, about 3 hours.

Bake in 350 ̊ oven for 25 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.