Ooey-Gooey Cinnamon Buns

By sheppell

Ingredients

• 1 tsp. - white sugar
• 1 (.25 package active dry yeast)
• 1/2 cup - warm water (110°)
• 1/2 cup - milk
• 1/4 cup - sugar
• 1/4 cup - butter
• 1 tsp. - salt
• 2 eggs, beaten
• 4 cups - flour
• 3/4 cups - brown sugar
• 1 cup - chopped pecans, divided.
• 3/4 cup brown sugar
• 1 tbsp. cinnamon
• 1/4 cup melted butter

Details

Servings 15
Cooking time 20mins

Preparation

Step 1

1. In a small bowl dissolve 1 tsp. sugar and yeast in warm water. Let stand until creamy, about ten minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hr.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour until greased 9x13 baking pan. Sprinkle bottom of pan with 1/2 cup pecans set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans and cinnamon, set aside.
5. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.