Indulge in these delightful sticky caramel pecan cinnamon buns, a perfect treat for any occasion.
Place the dough ingredients into the bread machine following the manufacturer's instructions.
Ensure the water is warm to activate the yeast effectively.
Set the bread machine to the dough cycle and let it run until complete.
Check the dough consistency after a few minutes; it should form a smooth ball.
Roll out the dough into a 17x10 inch rectangle on a floured surface.
Use a rolling pin to achieve an even thickness.
Mix the butter, brown sugar, and water in a saucepan over low heat until the butter melts.
Stir constantly to prevent the sugar from burning.
Increase the heat to medium and boil the mixture for 3 minutes, stirring constantly.
Keep stirring to achieve a smooth caramel consistency.
Pour the caramel into a cake pan and arrange the pecan halves on top.
Arrange the pecans evenly for a beautiful presentation.
Brush the rolled-out dough with milk and sprinkle the brown sugar, cinnamon, and chopped pecans evenly over it.
Ensure the filling is spread evenly for consistent flavor.
Roll the dough tightly from the long edge and seal the ends.
Use a bit of milk to help seal the edge.
Slice the roll into 1/2-inch pieces and place them on top of the caramel in the pan.
Use a sharp knife for clean cuts.
Let the rolls rise in a warm place until doubled in size, about 1 hour.
Cover the pan with a damp cloth to prevent drying out.
Bake the rolls in a preheated oven at 350°F for 20 minutes until golden brown.
Avoid overbaking to keep the rolls soft.
Invert the pan onto a cookie sheet immediately after baking to release the caramel topping.
Be careful as the caramel will be hot.
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