Instructions: Dough: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till its smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; itll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point. It should be soft and slightly sticky. Put it into a well greased bowl, and let rise for 1 1/2 hours, or until doubled in bulk.

Shaping and filling: Turn the dough out onto a lightly floured or oiled work surface, and roll it into a 16 x 12-inch rectangle. Spread the dough with 2 tablespoons soft butter and sprinkle with the cinnamon mixture. Starting with a long edge, roll the dough into a 16-inch log. Slice the log into 16 pieces.

Glaze: Spread the melted butter in a 12-inch square pan, 14-inch round pan, or two 9-inch round pans. Sprinkle with the pecans, then the sugar mixture. place the buns in the prepared pan, cut sides down. Cover the pan and allow the buns to rise till doubled in bulk, about 1 hour.

Bake the sticky buns in a preheated 375 degree F. oven for 20 to 25 minutes, tenting them with aluminum foil for the final 15 minutes to prevent over-browning. Remove the buns from the oven and invert them onto a cooling rack. Scrape any of the sticky topping that has remained in the pan onto the buns.

Yield: 16 sticky buns.

**Sticky bun sugar is a combination of glucose, dextrose and vegetable oil sold by King Arthur

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