Caramel Pecan Sticky Buns

1. In the bowl of a stand mixer fitted with the dough hook attachment, add milk, yeast, sugar, flour, salt, egg and butter. Knead on medium speed 5 minutes. Transfer dough to greased bowl. Spray top of dough with nonstick spray. Cover with plastic wrap.

2. Turn oven on until it reaches 150F. Once the oven reaches this temperature, turn the oven off. Place the dough in the warmed oven for 25 minutes. Alternatively, you can allow to rise at room temperature for 45 minutes.

3. Meanwhile, make the caramel. In a small saucepan, add butter, brown sugar and corn syrup, over medium heat, stirring occasionally. Heat until butter is melted and sugar is dissolved. Remove from heat and stir in heavy cream and vanilla.

4. Lightly grease a 9×9 baking dish with nonstick spray.

5. Pour the caramel into the baking dish, then sprinkle the pecans over top. Set aside.

6. Make the filling. In a small bowl, mix together the butter, brown sugar and cinnamon.

7. Roll and fill dough. Turn the dough out onto a floured surface. Roll into a 12×18 inch rectangle. Spread the filling over the dough, spreading all the way to the edges. Roll the dough up into a cylinder, starting at the short end.

8. Use a serrated knife to cut into 9 roughly equal rolls. Place rolls in top of caramel pecan mixture in pan. Allow rolls to rest on top of oven while the oven preheats.

9. Preheat oven to 350F. Once the oven reaches this temperature, bake the rolls for 25-30 minutes.

10. Remove from the oven and allow to cool 10-15 minutes.

11. Loosen the edges of the rolls with a butter knife. Place a parchment paper lined baking sheet upside down on top of the pan, parchment paper sitting on top of the rolls. Flip the pan over and lightly tap on the counter so the rolls turn out onto the baking sheet. Scrape any additional caramel and pecans that may have stuck in the pan, over top of the rolls. Serve and enjoy!