Caramel Pecan Sticky Buns

For the dough, in a small bowl, combine yeast, 2 tablespoons sugar, and warm milk. Stir until yeast and sugar are dissolved. Set aside to rest and start to foam.

In a large bowl, stir remaining sugar, eggs, melted butter, and salt. Add yeast mixture. Stir to combine.

Add bread flour, 1 cup at a time. Mix and knead until dough is no longer sticky. Put dough into greased bowl, cover, and let rise in a warm place for 45-60 minutes.

While the dough rises, prepare the topping. In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and pecan pieces. Cook until sugar is dissolved. Pour topping into a greased 9×13 baking dish.

For the filling, in a small bowl, combine sugar and cinnamon.

Once dough has risen, turn out onto a lightly floured surface. Roll dough into a 16×21 inch rectangle. Spread softened butter over dough and sprinkle with cinnamon sugar mixture.

Roll dough up, tightly sealing the seam. Cut into 12 equal rolls and place in baking dish above topping. Cover pan and let rise for 40–60 minutes. Bake at 350ºF for 30–40 minutes until rolls are golden brown.

Remove from oven and immediately invert onto a heatproof plate or baking sheet. Let rolls stand for 2–3 minutes before removing the baking dish. Serve warm.