Caramel Pecan Sticky Buns

Instructions for dough: In a large bowl combine 1 cup of milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast and 4 tablespoons unsalted butter. Mix by hand or with a stand mixer with a dough hook or a bread machine set on raw dough cycle. Knead dough by hand for 15 minutes, stand mixer for 10-12 minutes on medium low speed or the length of time for bread machine to complete its dough cycle.

Lightly oil a bowl with vegetable oil and place dough in it. cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour to an hour and a half.

Meanwhile make your filling. In a medium bowl combine 1/4 cup light brown sugar, 3 teaspoons of cinnamon and 2 tablespoons of bread flour. Mix and set aside.

Mix in a small bowl 2/3 cup sugar and 1/3 cup cream.

Pour mixture into prepared baking pan. Sprinkle 3/4 cup chopped pecans over mixture, set aside.

Dough should be puffy but does not necessarily have to be doubled in size. Prep your baking pan with nonstick cooking spray.

Lightly flour work surface and roll out dough to a 10 inch by 12 inch rectangle and about 1/2 inch thick.

Once dough is rectangle, spread 3 tablespoons of unsalted butter all over dough. Sprinkle cinnamon mixture all over dough. Pat cinnamon mixture lightly into dough.

Begin rolling dough tightly. End with seam side down.

Using a piece of unflavored dental floss, slide the floss under the roll to the very middle and make a cut.

Make the rest of the cuts and place them cut side down on top of the cream, brown sugar and nut mixture in the baking pan.

Cover the rolls with plastic and allow to rise for 30-60 minutes in a warm area. about 20 minutes before rolls are ready to be baked, preheat oven to 375 degrees.

Bake rolls for 20-30 minutes rotating them in the oven halfway through baking.

Cool for 1 minute before inverting them onto serving platter. Enjoy!

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