Ooey-Gooey Cinnamon Buns

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 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar 1/2 cup pecans 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 to 375 degrees F (190 degrees C).

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.