I know the beginning of the year is usually a fresh start for everyone – me included – that’s why I made this last year. I’ve had this recipe saved for two years and I finally made it and it was delicious! I was a delicious treat for breakfast over the holidays and using pre-made pizza dough really saved on time! I loved the caramel glaze that went over it and all the twisted pieces were able to soak up the glaze… YUM!!
1/4 cup unsalted butter, softened at room temperature
1/2 cup + 2 Tbsp packed dark brown sugar
3 oz cream cheese, softened
1/2 cup finely chopped toasted pecans
1 1/2 tsp cinnamon
1/4 tsp salt
1 lb prepared pizza dough, warmed to room temperature
Quick Caramel Glaze
1/4 cup packed dark brown sugar
1/4 cup unsalted butter
3 Tbsp heavy cream
1 tsp vanilla extract
1/4 tsp salt
Generously grease the bottom and sides of a 9 inch cake pan. Sprinkle with 2 tablespoons of brown sugar and set aside. In a small bowl, combine the butter and cream cheese until smooth. In another bowl, mix together the brown sugar, pecans, cinnamon and salt.
Roll the pizza dough out into a 14 inch square. Evenly spread the cream cheese and butter mixture over the dough. Sprinkle half of the brown sugar pecan mixture over half of the dough. Fold the remaining side over the sprinkled side and press down lightly so both sides stick together. Cut the dough lengthwise into five strips. Tightly twist each strip and starting in the center of the prepared pan, wrap strips in a spiral pattern. Pinch the ends together as you go. Cover and allow to rest in a warm place for 45 minutes.
Preheat oven to 350 degrees. Bake for 30 to 35 minutes until the top is golden brown and completely cooked through. When there’s a few minutes left to bake, start to make the caramel glaze. In a small saucepan, bring the brown sugar, butter and cream to a boil over medium heat. Allow to boil until the sugar has dissolved, stirring constantly. Remove from the heat and stir in the vanilla and salt.
Remove the roll from the pan onto a large serving plate. Pour the glaze over the top and serve warm.
Source: Country Living Magazine, April 2015