Recipe

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• 2 1/4 tsp instant yeast
• 2 tsp vanilla
• 8 fl oz water
• 1/4 cup nonfat dry milk powder
• 1/4 cup granulated sugar
• 3 tbsp vegetable oil
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 large egg
• 3 1/2 cups unbleached all-purpose flour
• 2 tbsp butter, softened
• 1/2 cup granulated sugar
• 1 tbsp cinnamon
• 2 tbsp butter, melted
• 1 cup chopped pecans
• 1/2 cup sticky bun sugar
• 1/2 cup brown sugar , packed

• 1 DOUGH;.
• 2 combine all of the ingredients to form a soft dough.Knead the dough till smooth and supple, using your hands, a mixer or a bread machine. Put the dough into a greased bowl and turn to coat, cover and let rise for 1 1/2 hours or until doubled in bulk.
• 3 SHAPING AND FILLING:.
• 4 Turn the dough out onto a lightly floured or oiled work surface, and roll it into a 16x12 rectangle. Spread the dough with 2 tbls soft butter. Combine the sugar and cinnamon and sprinkle over the butter.starting with a long edge, roll the dough into a 16 log. Slice the dough into 16 pieces.
• 5 GLAZE:.
• 6 Spread the melted butter in an 11 square pan, 14 round pan or two 9 round pans. Sprinkle the nuts over the butter. Combine sticky bun sugar and brown sugar and sprinkle evenly into the pans. Place the buns into the prepared pans, cut side down. Cover with lightly greased plastic wrap, and allow the buns to rise till doubled in bulk, about 1 hour.
• 7 Bake the sticky buns in a preheated 375* oven for 20-25 minutes. Tent 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 or plate. Scrape any of the topping in the pan onto the buns.
• 8 Yield 16 sticky buns.