Dough

1. Dissolve yeast in warm milk in stand mixer bowl.
2. Add sugar, margarine, salt, eggs & flour and mix well.
3. Knead dough until it forms a smooth ball (6-8 mins).
4. Cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins).

Smoked Pecans

1. Pour 1/2 cup maple syrup over 1 pecan halves and toss to coat.
2. Add 1/4 cup brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered.
3. Spread coated pecans evenly over grill mat.
4. Smoke at 250° until pecans have dried out for about 45-60 minutes.

Fireball Caramel

1. Add 1 stick margarine, 2 cup brown sugar, 1/2 tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min.
2. Turn off the heat and stir in the cream.
3. Pour the caramel sauce in a 9” x 13” baking pan.

Filling

1. Combine brown sugar and cinnamon in a bowl.
2. The 1/2 cup softened margarine will be spread on the rolled out dough.

Rolls

1. After dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle.
2. Spread 1/2 cup softened margarine over rolled out dough.
3. Sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface.
4. With the rolling pin, lightly roll over the brown sugar-cinnamon mixture.
5. Working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa).
6. Cut dough into 1 3/4” slices & place on top of caramel in 9” x 13” baking pan.
7. Allow rolls to rise for 1 hour.
8. Bake at 400° for about 30-40 minutes or until they are light golden brown.
9. Brush 4 tbsp melted butter on rolls and allow them to cool for 5-10 minutes before turning out.

Top with smoked pecans.