Sticky Buns/Cinnamon Rolls

By 1C_Z

Ingredients

• Dough:
• 2 t. sugar
• 2 pkgs. yeast
• 1 c. warm water
• 1 c. warm milk
• 1/2 c. sugar
• 1/2 c. butter
• 2 t. salt
• 8 c. flour
• Topping for Sticky buns:
• 2 c. butter
• 2 c. brown sugar
• 1 c. chopped pecans
• Filling:
• 1 1/2 c. brown sugar
• 1 c. chopped pecans
• 2 T. cinnamon
• 1/2 c.+ softened butter
• Frosting for cinnamon rolls:
• 8 oz. cream cheese
• 1/2 c. softened butter
• 3 c. powdered sugar
• 3 tsp. milk
• 1 tsp. vanilla

Preparation

Step 1

Dissolve yeast and 2 tsp. sugar in warm water. Warm milk and butter, add sugar and salt, then add to yeast mixture. Add flour, 1 cup at a time, when dough pulls together, need for 8 minutes. Lightly oil bowl, place dough in bowl and flip to coat. Cover with damp cloth and let rise until doubled.
For the topping for Sticky Buns:
Melt 2 c. butter, stir in 2 c. brown sugar and whisk until smooth. Pour into 2 9x13 pans and divide 1 c. chopped pecans between them.
Filling: Combine 1 1/2 c. brown sugar, 1 c. chopped pecans and 2 T. cinnamon.
Turn dough onto lightly floured surface, divide in half and roll each half into an 18x14" rectangle. Brush with softened butter, leaving 1/2" border. Sprinkle with filling mixture. Press filling into dough. Starting at long side tightly roll dough, pinching seam to seal. Cut into 15 pieces using dental floss. Place cut side down in pans. Let rise until doubled. Bake at 375° for 25-30 minutes. Let cool in pan for 3 minutes, then invert sticky buns into another pan. For frosting for Cinnamon Rolls combine frosting ingredients and spread on top of rolls.