Gooey Pecan Topped Cinnamon Buns

Can't make these too often, they are way too good.  These will go down in the special occasion only menu box.  They were amazing out of the oven...Peter ate three. 

The only thing with these is that they are very time consuming.  Not difficult, they just require a lot of patience. 

Here is the link:

http://www.cbc.ca/bestrecipes/2012/10/gooey-pecan-topped-cinnamon-buns.html

and here is the recipe:

These cinnamon buns are an irresistible combination of feathery light dough, gooey caramelized coating, crunchy pecans and lots of cinnamon. Delicious and popular with guests, this is one recipe you will always want on hand.

Servings: 15

1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) warm water
1 pkg active dry yeast, (or 1 tbsp)
1/2 cup (125 mL) milk
1/4 cup (60 mL) butter
1 tsp (5 mL) salt
2 eggs, beaten
4 cups (1 L) all-purpose flour, (approx)
Filling:
1-1/2 cups (375 mL) packed brown sugar
1 cup (250 mL) butter
1 cup (250 mL) coarsely chopped pecans
1 tbsp (15 mL) cinnamon

In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.
With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for 8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour.
Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.

Wouldn't change a thing here.  Peter would like me to add cream cheese icing, but it could then become too much of a good thing.  These are drool worthy.