Caramel Pecan Sticky Buns

Ingredients:

Dough:

• 2 cups milk
• ½ cup vegetable oil
• ½ cup sugar
• 1 package active dry yeast
• 4 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda

Filling:

• 1 stick salted butter, melted
• 2 tablespoon ground cinnamon
• 1 cup sugar

Caramel base:

• 1 ½ cups light brown sugar
• 1 stick salted butter, softened
• 2 tablespoons honey
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 1 ½ cup MNPG Pecan Pieces

Directions:

1. Heat milk, oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside.
2. Sprinkle yeast into the warm mixture and let proof for about 10-15 minutes or until bubbly.
3. Add 4 cups flour to the above mixture and stir until just combined. Cover the mixture with a clean towel and set aside in a relatively warm place for about 1 hour.
4. Remove the towel and add salt, baking powder, baking soda and remaining ½ cup flour to the mixture. Stir thoroughly until combined. Use the dough right away or refrigerate for up to 3 days.
5. To assemble the rolls, on a floured surface, roll the dough into a large rectangle, about 30”x10”. The dough should be thin.
6. Preheat oven to 325°F.
7. For the filling, pour melted butter over the surface of the dough. Spread butter evenly. Sprinkle with sugar and cinnamon mixture.
8. Roll the rectangle tightly, making sure seams are closed. Using a sharp knife, slice the roll into equal slices.
9. To make the caramel base mixture, cream together brown sugar, butter, honey, salt and vanilla.
10. Butter a 12” cast iron skillet or 12” pan. Layer the bottom of the pan with pecan pieces and caramel base mixture. Heat on the oven for about 10 minutes.
11. Remove skillet from the oven and place sliced rolls on top of the caramel base. Allow rolls to rise for 20 minutes.
12. Return skillet to the oven and bake until rolls are golden brown and caramel mixture HAS browned and is sticky to touch, about 25-30 minutes.
13. Remove skillet from the oven and let it sit for a minute. Invert skillet on another tray. Be careful, caramel will be very hot. Enjoy, while still warm!