Let me start out by saying these are so good!  Wow!  I warn you, it’s hard to stay away.  I make this recipe using a  gluten free bread mix, as I have a gluten sensitivity, but you could use a regular flour in place and it will taste just as good.  These are great for breakfast, snack time, dessert, really anytime!  Enjoy!!

dough:

1 bag gluten free bread mix

yeast (included in bread mix)

1 stick softened butter

1/2 cup small curd cottage cheese

3/4 cup warm water

1 teaspoon sugar

filling:

1 stick softened butter

1/3 cup sugar

4 teaspoons cinnamon

1/3 cup pecans

glaze:

powdered sugar

milk

Remove the yeast packet from the bag of bread mix along with a 1/4 cup of the mix to use later.

Dissolve the yeast in 1/2 cup of the warm water along with 1 teaspoon of sugar.  Let stand for about 5 minutes until foamy.

With a wire whisk in a stand mixer, cream the butter, then add the cottage cheese, mix to combine.

Add the bag of bread mix, minus the 1/4 cup, to the butter mixture.  Mix to combine on low.  Add dissolved yeast and continue to mix on low.  Add remaining 1/4 cup warm water a bit at a time till the dough starts to come together.  Spread out a sheet of parchment paper and sprinkle with some of the reserved bread mix.  Pour out dough on parchment paper and sprinkle the rest of the bread mix over the dough; cover with another sheet of parchment paper.  Roll out dough to about a 1/4 inch thickness in a rectangle shape.  Remove top paper.

To make the filling cream together the butter, sugar and cinnamon.  Spread the mixture evenly over the dough leaving a small area clean around the outer edge.  Spread nuts over the filling.

Starting at the long edge of the dough, begin to roll up the dough forming a log.  Using a knife, cut the log into pieces about 1 to 1 1/2 inches wide.  Lay pieces on their side in  a greased 8 x 8 pan or 8 inch round pan.

Allow dough to rest for about 60 to 90 minutes (it will not rise) at room temperature.  Bake in a preheated 350 degree oven for 45 -55 minutes or until golden brown on top.  Rest in pan for 10 minutes then invert  onto a plate.  Invert a second time onto another plate so the tops will show.

To make the glaze mix together some powdered sugar with a small amount of milk till you get the consisitency you desire.  Drizzle over the sticky buns.

Spread out the dough onto a piece of parchment paper that has been covered with some of the reserved bread mix.

Cover the dough with the filling, then sprinkle with nuts. Starting at the longest side, roll the dough forming a log.

Roll up the dough completely to form a log then pinch the end to form a seam.

Slice the log to form individual sticky buns then lay them out in a greased pan.

Drizzle the glaze on the baked sticky buns and enjoy warm with your favorite beverage.