+ 2 sheets of frozen puff pastry
+ brown sugar (3/4 c.)
+ cinnamon (2 tbsp)
+ nutmeg (2 tsp)
+ heavy cream
+ pecans (candied, toasted or otherwise)
(You can do this as far in advance as the night before, but at least 30 minutes before baking.)
Thaw puff pastry at room temperature for 5-10 minutes, or until pliable. Flour your work station to prevent sticking. (Work with one sheet at a time!) Brush a thin layer of heavy cream onto one side of the pastry; evenly cover with half each of the brown sugar, cinnamon and nutmeg. Using (clean!) fingers or a paring knife, flake 1/2 tbsp of cold butter over the sugar. Break the pecans into small pieces, and evenly disperse over the sugar. Roll puff pastry tightly into a log. Flour the outside; wrap in plastic wrap. Chill for at least 30 minutes. Repeat for the second sheet of puff pastry.
Preheat oven to 400 degrees F. Butter a square baking dish (I used an aluminum 8x8x2). In a small bowl, blend 2 tbsp of room temperature butter, 2 tbsp of honey and 1/4 cup of brown sugar.
Slice the ends off of each log; discard. Slice each log into 5 segments of equal length; stand spiral-end-up in the baking dish in a checkerboard formation. Top each of the 10 rolls with a teaspoon of the honey-sugar mixture.
Bake for 25-30 minutes. (Check them regularly.) Enjoy!