Pecan Sticky Buns

Sticky Bun Dough

1 -1/ 2 c milk, warm but not hot

2 -1/ 4 tsp active dry yeast

1/2 tsp white sugar,

3 -1/2 call purpose flour

1 tsp salt

1/ 4 cup white sugar

4 tbsp butter, softened

Filling

4 tbsp butter, melted

1/2 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

Pecan Caramel Sauce

8 tbsp butter

1 cup brown sugar

1/2 tsp vanilla

1/4 tsp cinnamon

1/4 cup heavy cream

pinch of salt

1 cup pecans, chopped

Add the yeast to the warm milk, with 1/ 2 tsp of sugar Let this sit for 5

minutes until frothy To a stand mixer, combine the flour, salt and white

sugar. Pour the yeast mixture into the dry ingredients, knead with a

dough hook until combined Add 4 tablespoons of softened butter,

1 tablespoon at a timeKnead on low speed for 5 minutes

Use your hands to form the dough into a ball, put it back into the bowl

Cover and rest in a warm spot for 30 minutes ( or until doubled in size)

Dump the dough out on to a generously floured surface Roll the dough

out to a 25x50 cm rectangle. Spread the melted butter over the dough

followed by the brown sugar, white sugar and cinnamon to all the edges

Roll up tightly Cut into 8 - 12 pieces.

Heat a small saucepan over low heat, add the butter, brown sugar, vanilla,

cinnamon, heavy cream and a pinch of salt. Bring to a low boil then

reduce heat to low. Whisk on low until the sugar has dissolved.

Lightly grease a 22x30 cm baking pan with butter. Pour the caramel

sauce into the pan and sprinkle with pecans. Place the sticky buns in the

caramel pecan sauce. Cover the baking pan and let it rise, 30 minutes or

more Preheat oven to 175 C. Place the pan in the oven and bake for 25-30

minutes or until middle rolls no longer look doughy in the middle

Remove from the oven, let rest 15 minutes before turning your pan over

onto another pan lined with parchment paper