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Frank Downs Buckhorn Pecan Sticky Buns

Dough
1 cup milk heated to 110 degrees F.
1 tsp yeast
1 Tbs sugar
1 ounce melted butter
All purpose or bread flour. About 3 or 4 cups
In a stand mixer add the warm milk, yeast and sugar.  Let the yeast bloom 5 minutes or until frothy. Add 2 cups of flour and the butter. Keep adding flour a little at a time until the dough starts to form a ball. Place the dough in a buttered bowl and cover with a damp towel to for one hour until doubled in size.

Sauce
1/2 pound of butter
½ pound light brown sugar
1 Tbs vanilla extract
3 ounces of heavy whipping cream
In a medium sauce pan melt the butter. When the butter is melted add the sugar and mix. Turn the heat up to medium high. Keep an eye on the mixture, whisking occasionally. When the mixture boils keep stirring until it bubbles and comes together. Remove from the heat and whisk in the vanilla. Caution–the mixture will bubble up. Add the heavy cream and mix together to make a smooth sauce.

Make the rolls.
Once the dough has risen, place it on a well-floured surface. Roll the dough into a rectangle. Brush melted butter over the entire dough area. Sprinkle ¼ to ½ pound of light brown sugar cover the dough. With a spatula spread the sugar evenly over the dough. Sprinkle the entire surface of dough with cinnamon to your desire. Starting at the edge far from you roll the dough towards you to make a long roll.

Using 12 cup muffin tin add 2 TBS. sauce to each tin. Add some pecan pieces to each tin.
Cut the dough into 12 pieces and place in the tins. Place the muffin in on a cookie sheet and bake in a preheated 350 degree oven for 30 minutes or until golden brown. When removed from the oven invert onto a cookie sheet.