CINNAMON BUNS

INGREDIENTS:

1 teaspoon white sugar 
1 package active dry yeast 
1/2 cup warm water  
1/2 cup milk 
1/4 cup white sugar 
1/4 cup butter 
1 teaspoon salt 
2 eggs, beaten 
4 cups bread flour 
  
1/2 cup butter 
1/2 cup brown sugar 

3/4 cup brown sugar 
1 tablespoon ground cinnamon
(1/2 cup chopped pecans, optional) 
1/4 cup melted butter 
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In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.
Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. 

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 

While dough is rising, melt 1/2 cup butter in a small saucepan over medium heat. Stir in 1/2 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, and cinnamon; set aside. 

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven: 375 degrees.

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.