Cinnamon Buns

1/4 cup white sugar 1/2 cup warm water 1 pkg yeast (1 tbsp) 1/2 cup milk 1/4 cup butter 1 tsp salt 2 eggs - beaten 4 cups all purpose flour (approx) Filling..... 1 cup butter 1-1/2 cups packed brown sugar 1 cup chopped pecan 1 tbsp cinnamon

Dissolve 1 tsp of the sugar in warm water; sprinkle in yeast. Let stand for 10 minutes. Meanwhile in small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm. In large bowl combine eggs, milk mixture and yeast mixture. Using electric mixer, gradually beat in 1-1/2 cups of the flour; beat for 2 minutes or until smooth. With wooden spoon gradually stir in enough flour to make soft, slightly sticky dough that comes away from the sides of the bowl. On lightly floured surface knead dough for 7-10 minutes or until smooth and elastic. Place in large greased bowl, turning to grease all over; cover with plastic. Let rise in warm place for 1 to 2 hours (or in fridge over night) or until double in bulk and impression remains when fingertips are pressed into dough. PUnch down the dough Filling..... In a saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the sugar whisking until smooth. Pour into greased 13x9 baking dish. Sprinkle with half the pecans and set aside. Combine remaining sugar, pecans and cinnamon, set aside. On lightly floured surface, roll out dough into 18x14 rectangle (approx) Brush will all but 2 tbsp melted butter leaving 1/2 inch border uncovered; sprinkle with sugar mixture. Staring at long side, tighly roll up, 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 doubled. Bake in 375 oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scrapping off any remaining filling in pan to drizzle over buns.

This is the recipe for our favorite cinnamon buns. As usual however, we like them sweeter and stickier so I usually make 1 and 1/2 times the sauce. I also put marachino cherries in the bottom of the pan and in the buns.