Spiral Marmalade Pecan Cake

It is like a big old cinnamon roll cake. And I cannot wait to try it! I found it on the Urban Debris Artlog:

What you need:

1/4 cup Butter, softened
1/2 cup packed Light Brown Sugar
1 cup pecan pieces
1 cup marmalade
1 teaspoon cinnamon
1 (11-oz.) Pillsbury Refrigerated Crusty French Loaf (when I try it I am going to make my dough from scratch...because I am an over achiever! ;D)

Heat oven to 350˚F. Grease 8-inch round cake pan. In small bowl, combine butter, sugar, pecan pieces, and cinnamon; mix well. Unroll bread dough onto floured surface, forming a 13×12-inch rectangle. Spread marmalade evenly over dough. Sprinkle with nut mixture and press lightly into dough. Cut dough into 8 even 12-inch long strips. Roll up 1 strip into a spiral. Place spiral on next strip, and continue rolling. Add 2 more strips to the spiral in the same way. Place spiral into center of greased pan. Cut remaining 4 strips in half to finish the spiral and loosely wrap remaining strips around the spiral in the pan. Spread completed spiral to fit pan. Bake at 350˚F for 30 minutes, or until coffee cake is golden brown. Invert on serving platter, cool for 10 minutes, and cut into wedges. Serve warm.

I may not follow the directions (except for the cooking time) but I am definitely going to steal the idea.