Super yummy!! Feel like I could have jazzed up the brown sugar/cinnamon mixture a bit more than I did. I used active dry yeast so to help it along I put my dough in the oven on the bread proofing setting.
Made a version of this with a leftover pork loin that, for lack of a better word, tasted “barn-y”. The spice hid the flavour of the pork. Modified fairly substantially as I didn’t use broccoli, chili-garlic sauce, and frankly I forgot about the eggs. Great recipe for leftover pork/roasted carrots.
Good thing pecans are so expensive, otherwise I’d be making these every week. I get the best flavour with dark brown sugar, but these were made with golden and they’re still pretty good! A perfect treat for calving season! 🩵
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