Sticky Buns

Ingredients

• 1 package yeast dry
• 0.5 cup brown sugar packed
• 0.3 cup butter melted
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon milk 
• 0.5 cup pecans 
• 1 package vanilla pudding instant (4-serving size) (not )
• 0.8 cup water (105°F to 115°F)
• 2.8 cups frangelico 
• 2.8 cups frangelico 

Equipment

• bowl
• frying pan
• oven

Directions

1. Mix brown sugar, pudding mix (dry), butter, milk and cinnamon; set aside.
2. Dissolve yeast in warm water in medium bowl. Stir in Bisquick mix until soft dough forms.
3. Place dough on surface well dusted with Bisquick mix. Knead about 20 times or until smooth.
4. Sprinkle with additional Bisquick mix (up to 1/4 cup) if dough is too sticky.
5. Roll dough into 15x9-inch rectangle.
6. Spread three-fourths of the pudding mixture over dough.
7. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well.
8. Cut into 9 slices.
9. Spread remaining pudding mixture evenly in ungreased square pan, 9x9x2 inches.
10. Sprinkle pecans evenly over mixture in pan.
11. Place slices slightly apart in pan. Cover and let rise in warm place 25 to 30 minutes or until double.
12. Heat oven to 375F.
13. Bake uncovered 25 to 30 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate.
14. Let pan remain 1 minute.