Mmm! Father's Day...

The way to my man's heart is definitely his tummy... we ate well today! These are Todd's favorite sticky buns...

Sticky Pecan Cinnamon Rolls!!
I like cinnamon rolls with caramel nut topping, not frosting. I looked and looked for the recipe. This is the one I love most!!

Dough-
1/2 cup sugar 6 cups unsifted all-purpose flour 1 1/2 tsp salt 2 packages active dry yeast 1 cup milk 2/3 cup water 1/4 cup butter 2 eggs, at room temperature

Filling-
3/4 cup melted butter (approx) 1/2 cup brown sugar (i always use more) 1/3 tsp cinnamon (approx) 1/4 cup white sugar (approx) 1/4 cup oil (approx)

Follow These Directions-
Spray 2 round pie plates or square brownie dishes with Pam vegetable cooking spray.
Mix 5 cups of the flour, sugar, salt and yeast. Heat to lukewarm the milk, water and 1/4 cup butter, and mix them into the flour mixture. Add eggs, working them into a dough with your hands (or use the dough hook of and electric mixer). Slowly add last cup of flour. Turn onto a board and knead for 10 minutes.

Allow dough to rise in a greased bowl for 20 to 30 minutes. Punch down on a lightly-floured board and roll into a rectangle.

Melt the remaining butter. Using a little more than half of the melted butter, cover the bottoms of the 2 pie pans. Pour the rest of the butter over the dough rectangle, spreading to cover. Sprinkle brown sugar over butter in pans and over the dough rectangle. Combine cinnamon and white sugar and sprinkle over the dough, roll it up, and slice into 18 one inch buns (remember, they rise).

Place 9 buns in each pan and brush tops with oil. Refrigerate, covered, for 2 to 24 hours or let rise covered on the counter for about an hour. Preheat oven to 375. If refrigerated, allow buns to stand at room temperature for 20 to 30 minutes, then bake 25 minutes or until done.

NOTE- they are cooking upside-down, the yummy caramel topping is on the bottom of the pan, so flip them onto the plate for a prettier display.