Breakfast

Sticky Buns (aka caramel rolls)

Caramel

½ cup (1 stick) butter, softened

1 cup brown sugar

¾ cup corn syrup

¼ teaspoon nutmeg

½ cup chopped pecans

Sweet Roll Dough

¾ cup milk (warmed, ~110°F)

2¼ teaspoons drty yeast (one .25 oz packet)

¼ cup sugar

1 egg +1 egg yolk

¼ cup (half stick) unsalted butter, melted (reduce salt to ½ teaspoon if using salted butter for the dough)

3 cups flour

¾ teaspoon salt

Filling

¼ cup (half stick) butter, softened

⅔ cup brown sugar

1½ tablespoons cinnamon

½ cup chopped pecans

Mix caramel ingredients (except pecans) in a small mixing bowl.

Spread caramel mixture in the bottom of a greased 9×13-inch baking dish.

Sprinkle ½ cup chopped pecans evenly over caramel in the baking dish.

For the sweet roll dough, follow steps 1-5 of # 27, Cinnamon Rolls. (previous recipe)

Sprinkle the remaining½ cup chopped pecan s evenly on the prepared rolled out dough.

Tightly roll dough; place seam down; with a serrated knife, cut off ends of roll; cut roll into 12 pieces (~1-in).

Space buns evenly in the prepared pan; cover with plastic wrap; let rise ~1½ hours, until rolls have at least doubled in size and are touching.

Preheat oven to 350°F; remove plastic wrap; bake buns ~30 minutes, until golden brown; let cool ~five minutes.

Set a cooling rack upside down on the pan of buns; holding both the rack and pan, turn all upside down; gently lift pan off sticky buns.