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.
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 a rolling pin, roll out the dough int a 1/8 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.
If the dough feels too soft to cut, allow it to chill for about 20 minutes.
When the dough is ready, with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.
*This dough may be frozen if you're not going to use it in 5 days, freeze in one pound dough balls and allow 24 hours to defrost before using. *do not add any more flour than necessarily, too much flour will make the rolls dry. *I like to make these rolls the night before baking, then in the morning take them out of the refrigerator and allow them to rise for 1 hour. *if you let the rolls sit too long, they will not come out of the pan easily. If this happens place the pan on top of a burner for a few minutes to heat the pan and loosen the rolls.