Pecan Sticky Bun Cinnamon Rolls

I wish that this post started out with "So I made these really delicious little bites on Christmas morning that we all ate and enjoyed together whilst opening presents".  Um well no.  That's not true at all.  I made these a long time ago.  You see, I have this list of foods that I have photos of from forever ago that I have yet to blog about.  Sometimes after I make something, I don't immediately have enough words to say about it to create an entire blog post.  Usually it's just "Oh those are really good!" or "That was a delicious dinner!".  But one sentence blog posts aren't really very interesting.  Not that this little paragraph is all that interesting anyway, but I digress.  Let's get back to these mini cinnamon rolls.  

Butter, cinnamon and sugar all rolled up in a sweet homemade yeast dough.

A Caramel Sauce mixed with pecans in the bottom of a pan.

Rolls on top of that.  

Let them rise and let the yeast do it's thang.

Bake 'em up and you get...

Delicious and extremely addictive.  

You're welcome.  

Pecan Sticky Bun Cinnamon Rolls

adapted from thepioneerwoman

2 cups milk

1/2 cup sugar

1/2 cup canola oil

1 pkg active dry yeast

4 1/2 cup flour, divided

2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup butter, melted

3/4 brown sugar

4 Tbsp cinnamon

1/2 cup or so of this caramel sauce (or any caramel sauce of your choosing)

1/2 cup pecans, chopped

for the dough:  heat up the milk, oil and 1/2 cup sugar in a pot until warm but not boiling.  Cool to lukewarm.  Sprinkle in the yeast and the 4 cups of flour.  Stir and cover with a tea towel.  allow to rise for 1 hour.  add the remaining 1/2 cup flour, baking soda, baking powder and salt.  set aside.

Make or prepare the pre made caramel sauce.  Roll out half of the dough into a large rectangle.  pour half of the butter all over the rolled out dough.  sprinkle on half the brown sugar, and half of the cinnamon over the melted butter.  roll up into a long log roll, starting the roll from the long side of the rectangle.  slice the roll into 1-2 inch pieces.

Spray a 9-inch round cake pan with cooking spray.  Pour 1/2 of caramel sauce into the bottom of the pan.  sprinkle 1/2 the pecans over the caramel.  Arrange the rolls in the pan and allow to rise 20-30 minutes.  

Bake at 375 for 30-35 minutes, covered with foil for the first 25 minutes. 

Repeat with remaining  dough and ingredients.

Once done, they will be slightly golden brown.  Invert onto a plate immediately after removing from the oven.  Allow to cool slightly and then chow down.