Stand mixer with a dough hook attachment

8 x 8 baking dish

1. Prepare dough: Place warm milk, sugar and yeast in the bowl of a stand mixer and set aside until frothy. Mix in melted butter on low speed for 10-15 seconds. Mix in remaining ingredients; all-purpose flour, salt and purple sweet potato powder, if using, on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
2. 1^st proof: Form a dough ball and place the dough in a clean bowl. Cover and set aside for 60 - 90 minutes.
3. Topping, pecan layer: While the dough is proofing, make the topping. Prepare a baking dish by brushing butter on the bottom and sides of the dish or by lining the dish with parchment paper. Set aside ¼ cup of whole pecans and coarsely crush/chop the remaining pecans into ~ halves or thirds. Evenly spread pecans, crushed and whole, into the prepared baking dish and set aside.
4. Topping, salted caramel: Combine remaining topping ingredients; butter, coconut sugar, maple syrup and salt, in a saucepan over medium heat. Stir until the butter has melted and reduce heat to a simmer. Continue to stir occasionally until the caramel mixture is well combined. You might see a few bubbles popping up. Remove from heat and stir for 5-10 seconds. Evenly pour caramel over the pecans and set aside.
5. Roll out dough: Punch the air out of the dough and using a rolling pin, roll out dough into a large rectangle, ~ 20 x 10”.
6. Cinnamon filling: In a bowl, combine coconut sugar and cinnamon and set aside. Using an icing knife or the back of a spoon, spread butter onto the dough, leaving ½ inch of space around the edges. Evenly sprinkle/spread cinnamon sugar mixture over the butter. Use your hands if needed to spread the sugar around.
7. Roll dough, option 1 – dough log: Tightly roll the dough inwards, length wise, and form a ~20” dough log. Cut the dough log into nine, roughly even, rolls and place them in the prepared baking dish over the caramel pecan topping. Arrange the rolls evenly in the dish, there will be room between the rolls which will fill out during the second proof and baking processes.
8. Roll dough, option 2 – individual rolls: Using a pizza cutter or knife, cut the dough horizontally (width wise) into nine portions forming long thin rectangles. Working with one rectangle at a time, gently roll the dough inwards forming swirls with every completed rotation. Place the roll in the prepared baking dish over the caramel pecan topping. Follow the same process for the remaining dough. there will be room between the rolls which will fill out during the second proof and baking processes.
9. 2^nd proof: Cover the rolls with a kitchen towel and set aside for 30-45 minutes.
10. Bake: When ready to bake, preheat oven to 350⁰ F. Brush the rolls with melted butter and bake for 30-35 minutes on the middle rack. Monitor the rolls as oven temperatures and baking times can vary. Once ready, the rolls should be lightly crisp and golden-brown on top. The top of the rolls should sound hollow when you tap on them.
11. Cool: Allow the rolls to cool in the baking dish for 10 minutes. Be extra cautious with this next step, use oven mitts if needed, gently and carefully flip the pan onto a serving dish. Remove parchment paper, if used. Serve warm.