Pecan Sticky Buns

Ingredients

Milk

1 cup, lukewarm

Granulated sugar

1/4 cup

Butter

1/4 cup, unsalted

Active dry yeast

2 1/4 teaspoons (1 packet)

Eggs

2, large

All-purpose flour

3 1/2 cups

Salt

1 teaspoon

Brown sugar

1/2 cup, packed

Ground cinnamon

2 teaspoons

Pecans

1 cup, chopped

Instructions

1. In a small saucepan, heat the milk, granulated sugar, and butter over low heat until the butter is melted. Let the mixture cool until lukewarm, then stir in the active dry yeast and let it sit for about 5 minutes, or until foamy.
2. In a large bowl, combine the milk mixture, eggs, 3 cups of flour, and salt. Mix until a rough dough forms. Gradually add the remaining flour, kneading until a smooth and elastic dough forms (about 5-7 minutes).
3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. In a small bowl, combine the brown sugar and ground cinnamon. Once the dough has risen, roll it out on a floured surface into a rectangle (about 12x18 inches). Sprinkle the cinnamon-sugar mixture evenly over the surface and then roll up the dough tightly from one long side to the other.
5. Cut the rolled dough into 12 equal pieces and place them cut-side up in a greased 9x13-inch baking dish. Cover and let rise for an additional 30 minutes.
6. Preheat the oven to 350°F (175°C). Sprinkle the chopped pecans evenly over the buns.
7. Bake for 30 minutes, or until golden brown and cooked through. If they start to brown too quickly, cover with aluminum foil.
8. Allow the buns to cool in the dish for about 5 minutes before inverting onto a serving plate. Serve warm and enjoy the delightful aroma.