Makes 15 buns

Ingredients

Dough

t tbsp active dry yeast

1/2 c milk

1/4 c butter

1 tsp salt

2 eggs, beaten

4 c plain flour

Filling

1 c butter

1 1/2 c brown sugar, packed

1 c pecans, coarsely chopped

1 tbsp ground cinnamon

Instructions

1. Dissolve 1 tsp of the sugar in warm water, sprinkle in yeast. Let stand for 10 minutes or until frothy.
2. Meanwhile, in a small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool until lukewarm. In a large bowl, combine eggs, milk, and yeast mixture.
3. Using an electric mixer, gradually beat in 1 1/2 cups of the flour; beat for 2 minutes or until smooth. With a wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from the side of the bowl. On a lightly floured surface, knead dough for 7 to 10 minutes or until smooth and elastic.
4. Place dough in large, greased bowl, turning to grease all over; cover with plastic wrap. Let rise in a warm place for 1 1/2 hours (or leave in fridge overnight for 8 hours) or until the dough has doubled in size and an impression remains when fingertips are pressed into the dough. Punch down the dough.
5. Meanwhile, in a saucepan over medium heat, melt 3/4 c of the butter with 3/4 c of sugar, whisking until smooth. Pour the mixture into greased 9 x 13 inch baking dish. Sprinkle with half the pecans; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
6. On a lightly floured surface, roll out dough into a 18 x 14 inch rectangle. Brush with all by 2 tbsp of the melted butter, leaving a 1/2 inch border uncovered; sprinkle with sugar mixture. Starting at the long side, roll up tightly, pinching seam to seal. Brush with remaining butter. Cut into 15 pieces; place cut sides down in pan. Cover and let rise for 1 hour or until double in size.
7. Bake in a 190 degrees Celcius over for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in the pan for 3 minutes. Invert the buns onto a serving platter, scraping off any remaining filling in pan to drizzle over buns.