#8 of 40 Days of Baking: Pecan Caramel Sticky Buns

Directions

1. Mix warm water with yeast.

2. In a very large bowl, mix eggs with yeast mixture.

3. Add up to 5 cups flour. You might possibly need another 0.5 cup. You know it is ready when you can pick it up in your hands and it does not fall apart and does not stick to your hands.

4. Once mixed, place dough on floured counter top and knead about 3 minutes.

5. Wash the large bowl and oil it. Place dough back into this bowl.

6. Get oil on one side of dough and then turn it over and leave it. Cover with a wet tea towel or wet paper towels.

7. Let rise until it doubles in size.

8. While dough rises, prepare caramel pecan topping.

9. Heat first three topping ingredients over medium heat until melted and dissolved but not yet simmering.

10. Remove caramel sauce from the burner and whisk in vanilla and heavy cream.

11. Pour caramel sauce into greased 9” x 13” baking pan.

12. Place layer of chopped pecans over caramel sauce. Set baking pan aside until dough is finished rising.

13. When ready, deflate dough. On a lightly floured counter top, roll dough into a rectangle that is ~18 inches wide.

14. Frost dough with softened butter. Top evenly with brown sugar and cinnamon.

15. Roll dough into a log.

16. Using unflavored dental floss, cut log into 12 equal rolls.

17. Place rolls on top of pecans in baking pan.

18. Cover with a damp tea towel or lightly greased plastic wrap.

19. Let rolls rise in pan until big and puffy, about 60 to 90 minutes.

20. Bake rolls at 350º F for about 15 – 20 minutes or until golden brown on top.

21. Let pan cool for 10 minutes.

22. Using a cookie sheet covered in parchment paper, wooden cutting board, or even a serving tray, flip baking pan like an upside down cake.

23. Use a spatula to scrape any caramel sauce and pecans left in the pan. Gently, spread them evenly over the rolls.

24. Serve warm.