Sticky Buns with Pecans

By sankey007

Ingredients

• Caramel Glaze:
• 1 cup warm milk
• 1 egg, beaten
• 4 Tablespoons melted butter
• 4 tablespoons water
• 1/2 (3.5 oz) pkg instant vanilla pudding mix
• 4 cups bread flour
• 1 Tablespoon sugar
• 1/2 t. salt
• 2 1/4 t. bread machine yeast
• 1 Cup Brown Sugar
• 1 Cup Butter
• 3/4 Cup Pecans, semi-chopped
• Filling:
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 Tablespoons Sugar
• 1 Tablespoon Flour
• 2 t. ground cinnamon

Preparation

Step 1

In a bread machine pan, place the warm milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order listed. Select the Dough cycle.
When cycle is finished, remove the dough, and knead for 3 minutes. Roll out to a large rectangle.
In a saucepan, place the Caramel Glaze ingredients- the brown sugar and butter, and WHISK until melted together smoothly.
Grease your jellyroll pan, then pour the Caramel Glaze mixture evenly in the bottom of the pan then sprinkle with Pecans.
Mix together the softened butter, brown sugar, sugar, flour and cinnamon. Spread over dough evenly. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1 inch slices, and place on top of caramel glaze in the jellyroll pan. Cover with saran wrap that is spra and place in a draft-free space, and allow to rise until doubled. If needing to rise in a hurry, boil a pot of water, and place pot in bottom of oven and place the rolls directly on the rack above it.
Preheat the oven to 350 degrees F. Bake for 15 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.