Caramel-Pecan Sticky Buns

Ingredients

• 2 tablespoons butter softened
• 3 tablespoons butter 
• 4 teaspoons plus light
• 0.3 cup t brown sugar dark packed
• 2.3 teaspoons yeast dry
• 23.5 ounces flour all-purpose divided
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 2 tablespoons pecans chopped
• 1.5 teaspoons salt 
• 1.7 cups water (100° to 110°)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• baking pan
• spatula
• measuring cup

Directions

1. To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly.
2. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray.
3. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.
4. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.
7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
8. Combine granulated sugar and cinnamon in a small bowl; set aside.
9. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough.
10. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border.
11. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends).
12. Cut into 16 (1-inch-wide) slices. (A)
13. Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.
14. Preheat oven to 37
15. Bake at 375 for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack.
16. Place a serving platter upside down on top of pan; invert onto platter.
17. Serve warm.