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Cinnamon Sticky Buns

Category:	Brunch-Lunch
Cusine:	Dessert
Ingredients:	1 package (1/4 ounce) active dry yeast 1 cup milk 6 large eggs 5 cups flour 1 tablespoon salt 3/4 cup sugar 2 sticks melted, unsalted butter 2 tablespoons melted, unsalted butter 2 cups brown sugar 2 tablespoons cinnamon 1 beaten egg
Preparation:	Add yeast to milk heated to 110Â°. Let stand 5 to 10 minutes until bubbly. Transfer to large mixing bowl; add eggs, and then flour, salt and sugar. Mix 5 to 6 minutes until dough is smooth. Add 2 sticks melted butter gradually, mixing thoroughly. Dough should be smooth and satiny. Place dough in large, lightly oiled bowl. Cover until doubled in size, then move to lightly floured surface and form a rectangle. Place rectangle on floured baking sheet, wrap entire pan in plastic wrap and refrigerate overnight. Remove dough from fridge and baking sheet, and place on lightly floured work surface. Using rolling pin, roll dough into rectangle 24 inches long by 12 inches wide. Brush top of dough with 2 tablespoons melted butter. Mix brown sugar and cinnamon; spread on top of butter, leaving 1 inch margin on edge closest to you. Brush this edge with egg. Starting at far edge, roll dough toward the egg-washed edge firmly but not too tightly. With seam of log underneath, cut roll in 12 two-inch slices. For topping, cream butter, brown sugar and honey. Smear mix on bottom of individual muffin tins or cake pan, then sprinkle with pecan pieces in decorative pattern. Place rolls on top of topping, leaving room between slices for expansion. Cover with plastic and let rise until doubled in size, then bake in 325Â° oven until done, 20 to 30 minutes. To check doneness, use tongs to lift roll slightly; bottom should be medium brown. Cake pan will take longer than muffin tin. If top is getting too dark, cover with tin foil and continue baking. When sticky buns are done, remove from oven and cool for about one minute until caramel is slightly thickened.