Sticky Buns

Sticky Buns

Yields 16-20

Dough

1 pkg active dry yeast. (2 1/4 tsp.)

3/4 cup warm whole milk

1/4 cup sugar

4 lg. eggs

4 1/2 cups flour

1 1/2 tsp. salt

6 tbs. unsalted butter cut into chunks at room temp

Caramel

6 tbs. melted butter

1 cup packed light brown sugar

3 tbs. honey

Pinch of salt

1 cup pecans coarsely chopped

Filling

4 tbs. butter at room temp.

1/2 cup packed light brown sugar

1 tsp. ground cinnamon

Directions

1. In the bowl of a stand mixer dissolve the yeast in the warm milk for about ten minutes. It should be nice and foamy.
2. Add the sugar, eggs, flour, and salt and knead on low speed until the mixture comes together. (Add more flour if needed.)
3. Toss in the butter a few chunks at a time and keep on kneading until the mixture is smooth and springy. (This could take up to seven minutes.)
4. Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temp until it doubles in size. (1 1/2-2hrs.)
5. Butter two 9in. round cake pans.
6. Stir together the melted butter, brown sugar, honey, salt, and pecans. Spread half of the mixture in each pan.
7. Punch down the dough, divide into two equal portions and roll into two rectangles about 8x14 in.
8. Spread each rectangle with 2 tbs. of the butter and half of the brown sugar and cinnamon leaving about a 1/2 in. on the side closest to you uncovered.
9. Starting at the side furthest from you, roll the rectangle into a log like cinnamon rolls and pinch the seams to seal.
10. Cut each log crosswise into 8-10 equal slices and arrange cut side up in each pan.
11. Cover the pans loosely with plastic wrap and let proof for an hour or until light and fluffy. Or refrigerate overnight and take out 30-60 min. before baking.
12. Bake on center rack at 350 for 30-35 min. or until golden brown.
13. Let cool for about 5 min. and then invert onto a plate and dig in as soon as it's cool enough. Enjoy!

Recipe courtesy of "Home Baked Comfort"