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1
Generously butter bottom and sides of a 9-inch cast-iron skillet or cake pan. Sprinkle bottom of pan with 2 tablespoons sugar.
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2
Stir together cream cheese and butter until smooth in a bowl. Stir together pecans, cinnamon, salt, and remaining 1/2 cup sugar in another bowl.
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3
Roll and stretch dough into a 14-inch square (if the dough springs back, cover it with a dish towel and let stand 5 minutes before continuing to roll). Spread dough with cream cheese mixture and sprinkle sugar mixture on one half. Fold other half over sugar and press lightly to adhere. Cut dough lengthwise into 5 strips. Tightly twist each dough strip. Beginning in the center of prepared skillet, wrap strips in a spiral pattern, pinching ends together. Cover and let stand in a warm place, 45 minutes.
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4
Preheat oven to 350u00b0F. Bake until golden and cooked through, 30 to 32 minutes. Meanwhile, prepare Quick Caramel Glaze.
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5
Transfer roll to a serving plate and drizzle with warm Quick Caramel Glaze. Serve warm.
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6
To make the glaze, bring 1/4 cup packed dark brown sugar, 1/4 cup (1/2 stick) unsalted butter, and 3 tablespoons cream to a boil in a small sauce- pan over medium heat. Boil, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.
