Yield
1 dozen (serving size: 1 roll)

How to Make It

Step 1

Thaw dough in refrigerator 12 hours; cover and bring to room temperature (about 1 hour).

Step 2

Combine granulated sugar and cinnamon. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; coat with cooking spray, and sprinkle with sugar mixture. Coat dough again with cooking spray. Roll dough tightly, starting with short end, pressing to eliminate air pockets; pinch seam and ends to seal. Cut dough crosswise into 12 (1-inch-thick) slices. Place honey in a small microwave-safe bowl; heat at high 20 seconds. Pour honey into a 9-inch round cake pan, tilting pan so honey covers bottom; sprinkle with brown sugar and pecans. Place rolls, cut sides down, in pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Step 3

Preheat oven to 350°.

Step 4

Bake at 350° for 20 minutes or until golden brown. Invert rolls immediately onto a platter; cool 5 minutes.

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