Pecan Sticky Buns

This recipe is so rich and gooey---each bite oozes with buttery caramel syrup and pecans!

One recipe of my Soft and Satiny Dinner Rolls or Bread
(see above)

Make the filling:

In a large pan heat until sugar dissolves:

2/3 cup raw sugar, sucanat or brown sugar
2/3 cup honey
1 1/2 cups butter

Pour into greased pans(I use a couple of 13 X 9 inch pans and some smaller ones).

Arrange pecan pieces on top of mixture in pans as many as you want, you will need several cups.

Melt 1/4 cup butter and set aside.

Preheat oven to 375 degrees.

Punch dough down, divide into 4 sections and roll one at a time into thin rectanges, about 1/4 inch thick(keep the other sections covered). Spread with melted butter, cinnamon and more sugar if desired or finely chopped dates. You can easily used chopped apples too.

Roll up jelly roll style starting with the long end. Take a serrated knife and mark each section every 1 1/2 inches. Then gently cut with the knife and place in pans being sure not to crowd them too much. I fit maybe 6 of these into a 13 X 9 pan. They will expand as they rise and fill up the pan.

Cover the pans with plastic wrap and rise until double or you may refrigerate these overnight and bake in the morning(let stand for 10 minutes first before baking).

Bake 40-45 minutes. Be sure the middle is not doughy, pull a piece out and check, if it's real doughy, bake another 5-10 min or so and if the rolls are getting too brown, cover with foil during the last 15 minutes of baking.

Flip onto a serving platter and cool slightly. Drizzle with a powdered sugar icing if desired. These will dissapear fast!

Powdered sugar icing:

2-3 scoops powdered sugar
little water
few drops of vanilla

Mix until desired consistency, drizzle on cooled rolls.