Caramel Pecan Cinnamon Sticky Buns

Directions

Make one recipe of my the-best-and-biggest-cinnamon-rolls/ Follow all directions, except you will want to make 8 rolls for this recipe.  After you have made the dough and it has risen in your greased bowl for 10 minutes, preheat your oven to 375 degrees. Grease a 13″x9″ metal baking pan with butter.

Make the caramel:

Place all caramel ingredients in a small, heavy saucepan. Cook over medium heat.  Bring to a boil, then reduce heat and boil for 3 minutes and no more or the caramel will get too hard. Make sure to stir constantly while it is cooking.  Immediately pour into your prepared pan and sprinkle the pecans over the top.

Roll your dough into about a 14″x16″ rectangle.  Spread your filling over the dough. Roll up jelly roll style.  After it is rolled up, slightly squeeze the roll to make it about 14 inches long.  Cut the dough into 8 equal pieces.  Make sure to pinch to rolls to seal them so they don’t open while baking. Place them on top of the pecans and caramel and slightly press down.  Cover them with plastic wrap or a kitchen towel, and let them rise in a warm place for 30 minutes.

Bake the rolls in your preheated oven for 10 minutes.  Rotate the pan halfway and bake for another 10 to 12 minutes. They should be lightly golden brown, (see the photo above).  Immediately turn them out into a larger baking pan with sides.  Be VERY careful when you flip the pan over, as we all know how hot caramel can burn!! Serve them right away as they are best eaten warm while the caramel is still very soft.  If you have any leftovers, wrap them in wax paper and foil, then remove them from the paper and heat for about 20 seconds in the microwave.