Pecan Sticky Buns

Ingredients

• For the dough: 1 cup warm milk (about 110°F)
• 2 1/4 tsp (1 packet) instant yeast
• 1/4 cup granulated sugar
• 1 large egg plus 1 yolk
• 4 tbsp butter, melted
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• For the topping: 1/2 cup (1 stick) butter
• 1 cup packed light brown sugar
• 1/4 cup honey or corn syrup
• 2 tbsp heavy cream
• pinch of salt
• 1 1/2 cups pecan halves, toasted
• For the filling: 3 tbsp soft butter
• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon

Steps

1. Mix the milk, yeast, sugar, egg, yolk and melted butter in a large bowl. Add the flour and salt and knead 6 to 8 minutes into a soft, smooth dough. Cover and let rise until doubled, about 1 hour.
2. For the topping, melt the butter with the brown sugar, honey, cream and salt in a saucepan, stirring until smooth. Pour into a buttered 9x13 dish and scatter the pecans evenly over it.
3. Roll the dough into a 12x18-inch rectangle. Spread with the soft butter and sprinkle with the brown sugar and cinnamon.
4. Roll up tightly from a long side, pinch the seam, and cut into 12 even slices. Set them cut side down on the pecans. Cover and let rise until puffy, 45 minutes. Heat the oven to 350°F.
5. Bake 25 to 30 minutes, until deep golden and the centers read about 190°F.
6. Let stand 5 minutes, then set a large tray over the dish and flip carefully. Scrape any topping left in the dish over the buns and serve warm.

TipAssemble the night before, cover and refrigerate; in the morning let the buns sit out 45 minutes to finish rising before baking.