Yes....

...they were delicious!!  I went ahead and modified the recipe a bit for those of you who would like to try it, to make them even better, I think...this includes more of the caramel sauce, more butter and cinnamon inside, and thinner rolls.

 

I was a bit skeptical about this recipe since it didn't typically require setting the rolls in a warm place to rise....as a matter of fact you put them in the refrigerator for 2 hours just before baking!!!  When I took my rolls out of the frig, they didn't look any bigger than when I put them in, but they rose like crazy, which is why I suggest making the rolls 'thinner'.  The original recipe only called for cutting the dough into 8 giant rolls but I made 10 out of mine and I would definitely try to squeeze out at least 12 next time

 

 

 

Enjoy!

 

Pecan Sticky Buns

 

½ cup firmly packed light brown sugar

½ cup light corn syrup

1 cup butter or margarine, softened, divided

1 cup pecan pieces or halves

6 - 6-½ cups all-purpose flour

1/3 cup granulated sugar

2 packages Fleischmann's Rapid Rise yeast (or 2 ¼ teaspoons)

1 ½ teaspoons salt

3/4 cup warm water (105° to 115° F)

3/4 cup warm milk (105° to 115° F)

2 eggs

1 tablespoon ground cinnamon (use more, if preferred)

 

Heat brown sugar, corn syrup and 5 Tablespoons butter in saucepan until sugar dissolves; stirring often.  Pour into greased 9 x 13 baking pan.  Sprinkle pecans evenly in the pan.

In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt.  Stir water, milk and 1/3 cup melted butter into dry ingredients.  Stir in eggs and enough remaining flour to make soft dough.  Knead on floured surface until smooth, about 8 minutes.  Roll dough to a 24" x 18" (roughly) rectangle.  Spread dough with remaining butter and sprinkle with cinnamon.  Beginning at short end, roll up as for a jelly roll.  Pinch seam to seal; slice into 12 or 15 pieces using a serrated knife or long piece of sturdy thread.  Place in pan on nuts with cut sides up.  * Cover tightly and refrigerate for 2 to 24 hours.  Remove from refrigerator.  Uncover and let stand for 10 minutes.  Bake at 375°F for 35 - 40 minutes or until done.  Immediately invert onto serving tray.

 

* To freeze:  place dough in prepared pan; wrap airtight with plastic wrap.  Freeze up to 4 weeks.  To bake, remove from freezer; unwrap.  Thaw at room temperature 1 to 2 hours.  Let rise in a warm place until doubled, about 1 ½ hours.  Bake as directed.