Oh snap! Gingerbread Cookies

Sticky cinnamon buns!

Ingredients

Dough

1 teaspoon white sugar

1 (.25 ounce) package active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup milk

2 teaspoon Vanilla extract

2 eggs, beaten

4 cups all-purpose flour

1/4 cup white sugar

1/4 cup butter

1 teaspoon salt

Filling

3/4 cup brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon salt

1/4 cup softened butter

Caramel

3/4 cup butter

3/4 cup brown sugar
1 Tablespoon Honey

1/4 teaspoon sea salt

If you want to add toppings here are some ideas:

1 cup chopped pecans
1 cup shredded coconut
1 cup chocolate chips
1 cup raisins

Directions

1. In mixing bowl with hook attachment, dissolve 1 teaspoon sugar and yeast in warm water. 
2. Let stand until it looks foamy/bubbly,about 6 minutes
3. In microwave warm the milk in a small bowl along with 1/4 cup sugar, 2 teaspoons vanilla extract,1/4 cup butter and salt; stir until melted.Let cool until lukewarm.
4. Combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
5. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, or about 5-7 minutes.
6. Lightly oil mixing bowl used to mix the dough, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubles in volume, about 1 hour.
7. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar and a pinch of salt whisk until smooth.
8. Pour into greased 9x13 inch baking pan or evenly pour into two 9” round cake pans. Optional:Sprinkle bottom of pan with 1/2 cup of topping if any; set aside.
9. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans,1/4 teaspoon salt and cinnamon; set aside.
10. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons softened butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.
11. Starting at the top of the dough (vertically),tightly roll up towards you, pinching seam to seal.With sharp knife, cut into 15 pieces (5 pieces then into thirds); place cut side down, in prepared pan.
12. Brush tops with remaining 2 tablespoons butter. 
13. Cover and let rise for and hour  in a warm place or until doubled in volume.(At this point you can add the other 1/2 cup of topping to rolls)
14. Preheat oven to 375°
15. Bake in preheated oven for 25 to 30 minutes, until golden brown.Let cool in pan for 4-5 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.