- In a bowl, combine the dry ingredients. Add the butter, eggs and milk. Blend and knead into a ball. Knead the dough for 5 minutes by hand or with the hook attachment of an electric mixer. Place into an oiled bowl. Cover with a clean cloth. Let rise in warm place for 45 minutes.
- Flour both your work surface and the dough. Roll the dough out to form a 50 x 35-cm (20 x 14-inch) rectangle. Brush with the melted butter.
- In a bowl, combine the brown sugar and cinnamon, sprinkle over the dough. Roll the dough tightly like into a 50-cm (20-inch) long roll.
- Cut the roll into 18 slices. Place the slices in a 38 x 25-cm (15 x 10-inch) buttered Pyrex pan. Let rise in warm place for 1 hour and 30 minutes.
- Preheat the oven to 180 °C (350 °F). Bake in the middle of the oven for about 25 minutes or until the buns are golden brown.
- In a saucepan, heat the butter, corn syrup, brown sugar and water.
- Right out of the oven, scatter the pecans over the buns. Pour the hot caramel over the buns and spread with a brush, if necessary. Let cool and serve.
In a recipe, when it is told to let the dough rise in a warm place, the ideal place is the oven. The light bulb will keep the bowl warm and a bit of water in a bowl will bring the desired ambient humidity. Sometimes, when the oven is in use, I place the dough in the microwave oven. I place a cup of hot water and leave the door ajar to allow the light bulb to remain lit.