Sticky Buns

{Dough:}
2 1/4 tsp instant yeast
2 tsp vanilla extract
1 cup warm water
1/4 cup nonfat dry milk
1/4 cup sugar
3 tbsp butter, melted
1 1/2 tsp baking powder
1 egg, beaten
3 1/2 cups all-purpose flour
1 tsp salt
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{Filling:}
2 tbsp. butter, softened
3/4 cup sugar
2 tbsp cinnamon
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{Glaze:}
1/2 cup unsalted butter, softened
1 cup brown sugar
1/4 cup maple syrup {the real stuff, not table syrup}
1 1/2 cups pecan pieces
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{Combine:}
in a large mixing bowl or in the bowl of an electric mixer, all the dough ingredients up to the salt, mix to form a shaggy dough.
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{Knead:}
the dough, by hand or mixer, for 10 minutes.
Allow it to rest for 10 minutes.
Add salt and then knead for an additional 10 minutes, till smooth and supple. {though still somewhat sticky.}
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{Place:}
the dough in a lightly greased bowl, cover loosely and allow it to rest for 1 1/2 hours; the dough will become quite puffy, thought it may not double in bulk.
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{While:}
the dough is rising prepare the glaze.
In a small sauce pan, mix the glaze ingredients together.
Warm on stove, low heat, until butter is melted.
Pour in to an 9X13 baking dish.
Sprinkle pecans over top of the glaze.
Set aside.
.
{Turn:}
the dough out onto a lightly floured work surface.
Roll it into a 16X12-inch rectangle.
Spread the dough with butter and sprinkle on sugar-cinnamon mixture.
Starting with a long edge, roll the dough into a log.
Slice the log into 9 pieces.
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{Place:}
the buns in the prepared pan, cover the pan and allow the buns to rise until double in bulk. {about 1 hour.}
Uncover the sticky buns.
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{Bake:}
the sticky buns in a preheated 375 degree oven for 20 to 25 minutes.
Tent with foil if browning too quickly.
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{Remove:}
the buns from the oven and invert them onto a serving dish.
Makes 9 sticky buns.