INSTRUCTIONS
CAKES
In a saucepan over medium heat, add the milk, oil and 1/2 cup granulated sugar. Stir and heat mixture to a gentle boil (barely bubbling), or about 5 minutes.
Set aside and let cool 30 minutes.
Once the mixture has cooled, sprinkle the yeast over the milk mixture, and let stand 1 minute.
In a large bowl, add 4 cups of flour. Pour the milk and yeast mixture over the flour and stir until well combined. It should be moist and sticky and warm.
Cover with a kitchen towel and let stand in a warm place for 1 hour.
After the dough has rested for 1 hour, remove the towel. It should look the same. Add the salt, baking powder, baking soda and the remaining ½ cup flour.
Knead to combine. (If using a large enough bowl, you can knead the ingredients together right in the bowl.)
Cover and chill 1 hour.
MAKING THE TOPPING
Melt the butter in a medium microwave-safe bowl. Add the brown sugar, honey, salt, vanilla and whiskey (if you add it). Stir well and make sure there are no lumps. Set aside.
PREPARE THE DOUGH AND FILLING
Preheat the oven to 325°F.
Roll the dough into a 30×10 inch rectangle on a floured surface. (Like a clean countertop).
With a clean hand, spread the softened butter over the surface of the dough, making sure to spread it evenly and covering the entire dough, all the way to the edge. Sprinkle with 1 cup of brown sugar and then sprinkle with cinnamon.
Starting on the longer side, roll the dough into a roll. Cut the roll crosswise into 16 equal slices and set aside. (Cut in half down the center, now cut each new section down the center, then cut each new section in half. This should be 16 pieces).
Place a 12-inch cast iron skillet on a foil-lined, rimmed baking sheet. Place the pecans in the bottom of the pan and pour the butter and brown sugar mixture (the COVER) over the top.
Place the pan in the oven until the sugar mixture is slightly bubbly and bubbly, about 10-15 minutes.
Once the 10-15 minutes is up, remove from the oven and place the rolls, cut side up, on top of the melted, bubbly sugar. (Carefully place the rolls around the edges making sure not to touch the hot skillet).
Cover and let the muffins rise, about 20 minutes (this is out of the oven! Do not place the rolls back in the oven until they have risen for about 20 minutes).
Return the pan to the oven and bake at 325°F until the muffins are golden brown and the sugar is golden brown and sticky, 30 to 40 minutes. (I covered the muffins with a loose foil cover for the first 20 minutes. This is optional.)
Remove the pan with the pan from the oven and let cool 15 minutes. Invert the rolls onto a large serving platter. They are best served warm.