The Very Best of Emeril

a rectangle, about 14 inches long and 1/4 inch thick. Using a pastry brush,

egg wash the edges of the dough. In a small bowl, combine the sugar and

cinnamon. Mix well. Sprinkle half of the mixture over ¾ of the dough.

Roll the dough up tightly to form a log. Wrap the log in plastic wrap and

freeze for 30 minutes. Repeat the above process with the other ball of

dough.

In a mixing bowl, combine the butter, brown sugar and remaining 1/2 teaspoon

of cinnamon. Mix well. Spear the bottom of 2 (10 inch) round cake pan with

the butter mixture. Sprinkle the butter with the pecan pieces. Remove the

logs from the refrigerator. Using a sharp knife, slice into 1 1/2 inch

slices. Place the slices on top of the pecans, about 1/2 inch away from each

other. Let the buns rise until double in size, about 1 1/2 hours. Place in

the oven and bake until golden brown, about 35 minutes. Remove from the oven

and turn onto a serving platter. Cool for about 5 minutes and serve warm.

Sticky Pecan Rolls

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The Very Best Of Emeril