These Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.
Dissolve the yeast in the warm water and allow to stand for about 5 minutes.
Add the rest of the ingredients for the dough. I usually use a bread machine to mix the dough. You can easily knead the dough by hand or use a standing mixer. Place in a greased bowl, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.
When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size.
Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough.
Sprinkle with cinnamon and 1/8 cup sugar.
Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each piece into 3 pieces.
Meanwhile, preheat the oven to 350 degrees.
Whisk together the heavy cream and the brown sugar. Pour into a greased 13×9 inch baking pan. Sprinkle the nuts over the cream mixture.
Place the cut rolls on top of the cream and pecans.
Let rise, covered, until doubled in size, 40 -60 minutes.
Bake about 30 minutes. Invert onto a serving platter. A wooden cutting board works really well.