Sticky Buns

Instructions

1. In a large bowl, melt the butter and let it cool slightly.

2. Add the yeast and sugar to a small bowl. Gently pour the warm water over it. Let proof until foamy, about 10 minutes.

3. Once butter is slightly cooled, whisk in the milk, egg and yeast mixture. Add the flour and salt and stir until well combined.

4. Using well-floured hands, form dough into a moist ball. Place in a buttered bowl and cover tightly in plastic wrap. Let dough rise in a warm place until doubled in size, about 1 and 1/2 hours.

5. Melt the butter in a small bowl & let slightly cool before stirring in the brown sugar and cinnamon. Set aside.

6. Gently punch down on the risen dough to release the air bubbles. Roll it out onto a well-floured surface to a 15×10-inch rectangle. Spread the dough with the filling and sprinkle evenly with the 1/2 cup chopped pecans.

7. Beginning at the 15-inch side, roll the dough up tightly and pinch the edge against the side of the roll. Using a serrated knife cut the roll of dough into 12 slices.

8. In a medium bowl, stir together the melted butter, brown sugar, corn syrup and pecan pieces. Spread sauce evenly into the bottom of a buttered 13×9-inch baking dish.