Pecan Sticky Buns

Pecan Sticky Buns

½ cup firmly packed light brown sugar
½ cup light corn syrup
1 cup butter or margarine, softened, divided
1 cup pecan pieces or halves
6 - 6-½ cups all-purpose flour
1/3 cup granulated sugar
2 packages Fleischmann's Rapid Rise yeast (or 2 ¼ teaspoons)
1 ½ teaspoons salt
3/4 cup warm water (105° to 115° F)
3/4 cup warm milk (105° to 115° F)
2 eggs
1 tablespoon ground cinnamon (use more, if preferred)

Heat brown sugar, corn syrup and 5 Tablespoons butter in saucepan until sugar dissolves; stirring often. Pour into greased 9 x 13 baking pan. Sprinkle pecans evenly in the pan.
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Stir water, milk and 1/3 cup melted butter into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to a 24" x 18" (roughly) rectangle. Spread dough with remaining butter and sprinkle with cinnamon. Beginning at short end, roll up as for a jelly roll. Pinch seam to seal; slice into 12 or 15 pieces using a serrated knife or long piece of sturdy thread. Place in pan on nuts with cut sides up. * Cover tightly and refrigerate for 2 to 24 hours. Remove from refrigerator. Uncover and let stand for 10 minutes. Bake at 375°F for 35 - 40 minutes or until done. Immediately invert onto serving tray.

* To freeze: place dough in prepared pan; wrap airtight with plastic wrap. Freeze up to 4 weeks. To bake, remove from freezer; unwrap. Thaw at room temperature 1 to 2 hours. Let rise in a warm place until doubled, about 1 ½ hours. Bake as directed.
From http://lifeinbonetown.blogspot.com/

Trish