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These light and fluffy cinnamon rolls made with an easy to make no-knead brioche dough that gives these rolls an over the top texture and flavor.

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Mix the yeast, salt, water in the bowl of your mixer, mix well.

Add in eggs, honey and melted butter, and continue to mix until well blended.

Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.

Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.

Chill dough for at least 2 hours, before making the rolls.

For topping cream butter, salt and brown sugar spread evenly over the bottom of a 9-inch cake pan, then scatter pecan halves over the topping and set aside.

Using floured hands cut out a 1 ½ lb piece of brioche dough.

Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.

Using a rolling pin, roll out the dough int a ⅛ inch thick rectangle (about 12"x8") add flour as needed to keep the dough from sticking to the rolling pin or surface.*

While the dough is resting cream butter, cinnamon and sugar, then spread the mixture evenly over the dough and if you're using pecans in the filling add them now by sprinkling them over the filling.

Start rolling the dough along the long side of the dough, so you end up with a roll.

When the dough is ready, with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.

Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center.

Run a knife around the sides of the pan and turn out the rolls onto a platter immediately.

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