Peach Sticky Buns

Directions

1. In a large bowl, mix sugar, yeast, salt and 2 cups flour. Add milk to dry ingredients; beat on medium speed 2 minutes. Add eggs and butter; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, for the peach filling, in a large saucepan over medium heat, melt butter. Add peaches, sugars, vanilla, cinnamon, nutmeg and salt. Cook until fragrant, about 8 minutes.
4. In a small bowl, combine flour and 4 tablespoons of the peach cooking liquid. Whisk until smooth. Add back to skillet with peaches; stir until combined. Continue cooking until thickened, 2-3 minutes. Remove from heat; cool completely.
5. In a medium bowl, combine first three caramel topping ingredients until smooth; set aside.
6. In a separate bowl, combine brown sugar, cinnamon and nutmeg for roll filling; set aside.
7. Punch down dough. Turn onto a lightly floured surface. Roll into a large rectangle (about 15x11-in.). Spread softened butter to within 1/2-in. of edges; sprinkle with brown sugar mixture. Top with peach filling (strain out some sauce liquid as needed). Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 7 slices.
8. Spread caramel topping mixture over the bottom of a deep-dish pie plate. Top with chopped pecans. Place rolls, cut side down, over pecans. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
9. Preheat oven to 375°. Bake until deep golden brown, covering with foil as needed, 35-40 minutes. Let stand 5 minutes before inverting onto a serving dish.