Caramel-Pecan Sticky Buns - cooking recipe

Ingredients

1 pkg. (1/4-oz.) active dry yeast
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
3 Tbsp. vegetable oil
2 tsp. salt
3 3/4 to 4 1/4 c. flour
1/4 c. butter, softened
1/4 c. sugar
3 tsp. ground cinnamon
3/4 c. packed brown sugar
1/2 c. whipping cream
1 c. coarsely chopped pecans

Preparation

Dissolve yeast in warm water; add milk, 1/4 c. sugar, oil, salt and 1 1/4 c. flour.
Beat on medium speed for 2-3 minutes or until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto lightly floured surface.
Roll into an 18 x 12-inch rectangle.
Spread butter to within 1/2 inch of edges.
Combine sugar and cinnamon; sprinkle over butter.
Roll up, jelly-roll style, starting with a long side.
Pinch seam to seal and cut into 12 slices.
Combine brown sugar and cream; pour into a greased 9 x 13 pan.
Sprinkle with pecans.
Place rolls, cut side down, over pecans; cover and let rise until doubled, about 1 hour.
Bake at 350 degrees for 30-35 minutes or until well browned.
Cool for 1 minute before inverting onto serving platter.