SWEET DOUGH: Mix 3 1/2 cups flour, sugar, and salt in a medium mixing bowl. Whisk yeast into 1 1/4 cups milk. Add milk and yeast mixture, eggs, and melted butter to the flour mixture. Stir until well blended. Add 1 cup flour and stir until the dough pulls away from the bowl. Now its ready to be kneaded. While kneading, slowly add remaining flour. To knead, fold dough in half. Give it a quarter turn. Push into the dough with the heel of your hand, then repeat kneading steps for about 8 minutes. Place dough in greased bowl and cover. Let rise in a warm place until doubled in size -- about 2 hours. CARAMEL SAUCE: While dough rises, make sauce. Place brown sugar, butter, and cream in saucepan. Stir over medium heat just until melted and combined. Take pan off heat and stir 1 cup chopped pecans into the caramel sauce. Set the sauce aside. Now make the cinnamon filling. CINNAMON PECAN FILLING: Mix together in a bowl, the sugar, butter, and cinnamon. Reserve the 1 cop pecans to sprinkle over filling. MAKING THE ROLLS: Roll out the sweet dough. Spread cinnamon mixture on dough, then sprinkle with pecans. Roll the dough. Make sure you keep it tight to make a compact swirl. Use a dough scraper to help roll and to loosen from surface. Seal the roll by pulling the open edge up and pinching the dough together with your fingers. Before cutting individual rolls, divide prepared caramel sauce equally between two 9-inch round pans, greased with butter. Now you are ready to cut the rolls. Use a ruler and knife to mark every 1 1/4 inches. Cut dough in half. Cut rolls with lever-action and place 7 in each pan. Cover and let double in size in a warm place (1 1/2 - 2 hours). Place pans on bottom rack of oven and bake at 350 F. for 20 - 25 minutes or until golden brown. Remove rolls from the oven and place on cooling rack. IMPORTANT: Let rolls sit in the pan, undisturbed, for about 15 - 20 minutes. After the rolls have cooled, place a serving platter upside down over pan. While holding the pan and platter together, carefully (sauce is hot) flip them over so the serving platter is on the bottom. Slowly lift pan away. The sticky buns will be on the platter with the warm caramel sauce on top. Place 14 rolls in two 9" butter-greased pans Recipe by: Cuisine: 11/12 1997 and Doris Guyer Posted to KitMailbox Digest by Art Guyer on Dec 17, 1997