• 2 package (1/4 ounce) active dry yeast
• 3/4 c warm water (110° to 115°)
• 3/4 c warm milk (110° to 115°)
• 1/4 c sugar
• 3 Tabs oil
• 2 tsp salt
• 3-3/4 to 4-1/4 c all-purpose flour

Filling:

• 3/4 c butter, softened
• 3/4 c sugar
• 2 Tab ground cinnamon
• 3/4 c packed brown sugar
• 1/2 c heavy whipping cream
• 1 c coarsely chopped pecans

Directions:

1. In a large bowl, dissolve yeast in warm water.
2. Add the milk, sugar, oil, salt and 1-1/4 cups flour.
3. Beat on medium speed for 2-3 minutes or until smooth.
4. Stir in enough remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down.
9. Turn onto a lightly floured surface.
10. Roll into an 18 x 12-in. rectangle.
11. Spread butter to within 1/2 in. of edges.
12. Combine sugar and cinnamon
13. Sprinkle over butter.
14. Roll up jelly-roll style, starting with a long side
15. Pinch seam to seal.
16. Cut into 12 slices.
17. Combine brown sugar and cream
18. Pour into a greased 13 x 9-in. baking pan.
19. Sprinkle with pecans.
20. Place rolls cut side down over pecans.
21. Cover and let rise until doubled, about 1 hour.
22. Bake at 350° for 30-35 minutes or until well browned.
23. Cool for 1 minute before inverting onto a serving platter. 

Serves:  12 buns

Source:  Donna Wolfgang