Sticky Buns

1 package active dry yeast
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
3 T. vegetable oil
2 tsp. salt
3 3/4 - 4 1/4 all-purpose flour

FILLING:
1/4 c. butter or margarine, melted
1/4 c. sugar
3 tsp cinnamon
3/4 c. packed brown sugar
1/2 c. heavy whipping cream
1 c. coarsely chopped pecans

     In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1 1/4 c. flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once togrease the top. Cover and let raise in a warm place until doubled (about 1 hour).
     Punch dough down. Turn onto a lightly floured surface. Roll into a 18 x 12" rectangle. Spread butter to within 1/2" of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style starting with the long side; pinch ends to seal. Cut into 12 slices.
     Combine brown sugar and cream, pour into a greased 9 x 13" pan. Sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour.
     Bake at 350 degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.