In a small saucepan, heat the cream and buttermilk over low heat until small bubbles form around the edges of the pan. Pour into the bowl of a stand mixer or a large bowl. Let cool until just warm, then whisk in the yeast until dissolved. Let stand for 5 minutes.
If using a stand mixer, add the flour, butter, sugar, egg, and salt to the bowl. With the paddle attachment on medium speed, mix until the ingredients are combined, about 2 minutes. If the dough is too soupy, add extra flour by the tablespoonful until it forms a loose ball around the paddle. Switch to the dough hook and knead on medium speed for 7 minutes, or until the dough is smooth, silky, and elastic.
If making by hand, add the flour, butter, sugar, egg, and salt to the bowl. Mix with a wooden spoon until the ingredients are combined. If the dough is too soupy, add extra flour by the tablespoonful. Transfer to a lightly floured surface and knead the dough for 10 minutes, or until it is smooth, silky, and elastic.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to cat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, refrigerate the dough to rise slowly overnight. The next morning, remove the dough from the refrigerator and let stand in a warm place for at least 1 hour.
Ten minutes before the end of the rising period, make the filling. In a medium saucepan, melt the butter over low heat. Remove from the heat and whisk in the brown sugar to make a satiny syrup. Spread one-third of the filling onto a 12 by 16 by 1-inch-deep baking sheet, leaving a 2-inch border free of filling.
Transfer the dough to a lightly floured surface and roll it out into a 20 by 8-inch rectangle. Evenly spread the remaining syrup over the dough and sprinkle it with the cinnamon. Distribute the pecans over the gooey dough. Starting with the long edge closest to you, roll the dough up like a jelly roll (see page 29). Using a sharp knife, cut into twenty 1-inch-thick slices and place, cut side up, touching each other on the prepared pan. Let rest in a warm place for 15 minutes. Meanwhile, preheat the oven to 350°F.
Bake on the middle rack of the oven for 25 minutes, or until brown and bubbly. Being very careful not to get burned, use a metal spatula to invert the rolls, syrup side up, onto a serving dish. Let cool for at least 10 minutes before eating.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 151 (67%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 36.2mg||11 %|
|Sodium 105.1mg||4 %|
|Potassium 102.1mg||3 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 17.1g|
|Protein 2.1g||3 %|
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Calories per serving: 225
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