Sticky rolls with caramel pecan topping and cream cheese frosting

In the stand mixer bowl combine four cups of all-purpose flour, half a cup of sugar, a quarter teaspoon each of salt and nutmeg and a tablespoon of instant yeast. Stir.

Add two eggs, a tablespoon of Mexican vanilla blend and a cup of warm milk. Knead on medium three minutes.

Reduce the speed, add five tablespoons of butter, then knead on medium seven minutes until the dough is smooth and sticky.

Form a ball, transfer to a greased bowl, rub the top with butter and cover with plastic wrap and a kitchen towel. Rise in a warm spot one and a half to two hours, until doubled.

For the caramel, melt a stick of butter with a pinch of salt in a pan over medium heat. Add a cup and a half of brown sugar and a teaspoon of ground cinnamon and mix until the sugar dissolves.

Off the heat, whisk in half a cup of heavy cream. Set aside.

Grease a baking dish. Fold the risen dough to knock out the air, reshape into a ball, then divide and shape into smaller balls.

Cover the base of the dish with half the caramel and scatter pecans. Add the dough balls with room to rise.

Cover and rise again in a warm spot 30 to 45 minutes until doubled.

Drizzle the rest of the caramel over and top with more pecans. Bake at 350 for 20 to 25 minutes.

For the frosting, cream two ounces of cream cheese with two tablespoons of butter, then mix in powdered sugar, heavy cream and vanilla. Transfer to a ziploc bag.

Cut a corner off the bag and pipe the frosting over the hot rolls, then let them cool.