Gooey Sticky Cinnamon Buns

For Dough:
2 1/4 tsp or 1 envelope active dry yeast
1/2 cup water 110 degrees
1/2 cup milk
1/4 cup + 1 tsp white sugar
1/4 cup butter
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour

For Topping:
1 cup butter
1 cup brown sugar
1 cup chopped pecans

For Filling:
1 1/2 cups brown sugar
2 tbsps ground cinnamon
1/4 cup melted butter

Start with the dough -

1. In a small mixing bowl, dissolve 1 teaspoon sugar and the yeast in warm water and let bloom.
Warm the milk in a small saucepan until it bubbles, then turn off heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool to room temperature.

2. Run stand mixer bowl under hot water to warm. Add eggs and whisk on low until beaten. Add the milk mixture, and, once incorporated, add the yeast mixture and 1 1/2c flour.
Switch to dough hook, and mix on low. Add the remaining flour, 1/2 cup at a time, until dough has pulled together and cleans the sides of the bowl. Continue kneading on low setting for 3 minutes.

3. Grease a large bowl, place the dough in the bowl and turn to coat. Cover with a dish towel and let rise in a warm place until doubled in volume, about 1 hour.

4. While dough is rising, grease 9x13" baking pan. Melt 1 cup butter in a small saucepan over medium heat. Stir in 1 cup brown sugar, and whisk until thick and caramelly. Pour into baking pan and spread out evenly. Sprinkle 1/2 cup pecans onto mixture. This will be the gooey topping for your buns.
Melt remaining butter; set aside.
In a mixing bowl, combine remaining 1 1/2cups brown sugar, 1/2 cup pecans, and cinnamon.

5. Punch down dough and turn dough out onto a lightly floured surface. Roll into an 18x14" rectangle. Brush with melted butter, leaving 1/2 inch border uncovered.
Sprinkle with the brown sugar cinnamon mixture and distribute evenly.
Starting at long side, tightly roll up, pinching seam to seal. I find it easier to roll if I roll the dough out onto plastic wrap.
Brush with remaining butter.
With serrated knife, cut into 15 pieces, placing pieces in gooey pan.
Cover and let rise for 1 hour or until doubled in volume.

Preheat oven to 375 degrees F (190 degrees C).

6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter.

What I drank:
Irish Coffee with Bailey's