Pineapple Pecan Sticky Buns

These gooey sticky buns have an added surprise of pineapple pieces.  Starting with frozen bread dough makes these so easy to prepare.

1  loaf  (1/3 of a 32-oz. pkg.)  frozen bread dough, thawed

1/4 cup butter, melted

1 cup packed brown sugar

1  cup chopped pineapple

1/2 cup chopped pecans

 2  tablespoons butter

 1/3 cup sugar

 1 teaspoon cinnamon

 1/8 teaspoon nutmeg

Pour melted butter in the bottom of a 13 X 9-inch baking dish.  Sprinkle with brown sugar, then pineapple and pecans; set aside.  Roll thawed dough into a 10 X 12-inch rectangle and spread with butter.  Combine sugar, cinnamon and nutmeg in a small bowl and sprinkle over butter.  Roll up and pinch seams to seal.  Cut dough into 1-inch slices.  Place in prepared baking dish; cover and let rise until doubled in size, about 45 minutes to 1 hour.  Bake at 350 degrees for 20 to 25 minutes. Let stand for 5 minutes, then  invert rolls onto a serving platter.  Makes 12 cinnamon rolls.

Make ahead hint: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking.  

If dough is still cold after 30 minutes, increase baking time by 5 minutes.