Cinnamon Rolls With Cajeta Sauce

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Martha Stewart


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4 tablespoons (1/2 stick) unsalted butter, plus more for bowl

2 2/3 cups all-purpose flour, plus more for work surface

1/4 cup sugar

1 (1/4-ounce) envelope rapid-rise yeast

Pinch of salt

3/4 cup warm (115 to 125 degrees) goat's milk

1 large egg

1 cup (2 sticks) unsalted butter, plus more for pan

2 cups Cajeta Sauce, plus more for serving (optional)

2/3 cup coarsely chopped pecans

1 tablespoon ground cinnamon

2/3 cup raisins or currants

2/3 cup coarsely chopped pecans

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