On Christmas Eve, before I
went to bed, I pulled the last frozen ball of Brioche dough from my freezer. It
sat overnight in the refrigerator. I had planned to roll it out in the morning
and spread the dough with poppyseed filling to make my Hungarian Poppyseed
Cake.

But, as you can see in the
picture, the plan changed.

We gave our daughter-in-law,
Katie, a copy of "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and
Zoe Francois as a Christmas gift. After
opening it on Christmas Eve, she and our son apparently paged through it during
their bedtime reading. The photo of Sticky Pecan Caramel Rolls caught their eye
and enticed their taste buds.

My son, Andy, got to the kitchen on Christmas
morning just in time. My rolling pin was ready to go, the poppy seed filling
was in a bowl waiting to be spread in a thick layer over the dough. He wondered
if we could make the Sticky Pecan Rolls.

No problem. Out came the
butter, brown sugar, cinnamon, nutmeg and pecans. In no time at all, spirals of
soft dough filled with butter, sugar, cinnamon and nutmeg were resting on a bed
of creamed butter and brown sugar and big, fresh pecan halves.

We all agreed  the Sticky
Pecan Caramel Rolls were pure indulgence. Rich, tender, buttery, sticky — delicious.

If you are one of the lucky
bakers who received the book for Christmas, you’ll find the tempting picture
and recipe among its pages. If you dont have the book, you can get the recipe
for the Brioche dough from my All About Food newspaper column of December 2^nd
by clicking here. Fill the dough with your favorite cinnamon-sugar and make
your favorite caramel roll sauce. Its this delicious dough that will create
sweet, gooey spirals that melt in your mouth. Pure indulgence!