Ooey-Gooey Cinnamon Buns

Ingredients

• 0.3 ounce active yeast dry
• 0.8 cup brown sugar 
• 0.3 cup butter melted
• 2  eggs beaten
• 4 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 0.5 cup milk 
• 1 cup pecans divided chopped
• 1 teaspoon salt 
• 0.5 cup warm water (110 degrees F/45 degrees C)
• 0.3 cup sugar white

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• serrated knife

Directions

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.
2. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat.
3. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted.
4. Let cool until lukewarm.
5. 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.
6. 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 hour.
7. 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.
8. Pour into greased 9x13 inch baking pan.
9. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside.
10. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
11. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle.
12. 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.
13. 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).
14. Bake in preheated oven for 25 to 30 minutes, until golden brown.
15. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.