Combine yeast, water, and half the sugar in small bowl. Set aside until foamy and bubbling, about 5-10 minutes.
Combine yeast mixture with 1 cup flour. Set aside.
Combine remaining dough ingredients in large bowl. Incorporate yeast mixture into rest of dough until shaggy, but holding together adding a tablespoon more milk or flour if too dry or too wet. Set oven to lowest setting and place dough on stovetop (covered) to rise. Or use proofing setting on your oven if available. Allow to rise for 60 minutes.
Melt butter for glaze in small saucepan over medium. Add brown sugar, molasses, and salt. Stir in cream until smooth mixture is formed. Add pecans and remove from heat. Let cool for 10 minutes while you make the rolls.
Flour work surface and turn dough out onto it. Knead for 2 minutes, then roll into a 12”x16” rectangle.
Combine filling ingredients in food processor and pulse until uniform in texture. Spread over dough. Cut dough into 16 strips and roll up each one.
Preheat oven to 425°F. Pour glaze into greased 9”x12” deep baking dish or 2 smaller pans. Place rolls cut-side down in baking dish.
Bake for 18-20 minutes. Allow to cool for 20 minutes before carefully inverting rolls onto separate pan or baking sheet. Let rolls finish cooling for another 30 minutes before serving.
Sticky Toffee Sweet Rolls
